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Vegan trifle

INGREDIENTS
For 3-4 servings you’ll need
200 ml soy cream
3 tsp maple/agave syrup
1 tablet Lovechock sweet nibs & sea salt
300 g vanilla soy yoghurt
125 g raspberries (fresh)

THE MAGIC
Add the soy cream and maple/agave syrup to a saucepan and bring it to a light simmer.

Take the saucepan from the heat and add the Lovechock bar. Mix it until the chocolate is fully melted.

Divide the mixture among 3 glasses and place it in the fridge to harden for at least 3 hours.

After the chocolate layer is solid, add half of the raspberries followed by the soy yoghurt.

Top it with the other half of the raspberries and some extra Lovechock chunks.

Sweet Nibs & Sea Salt
Sweet Nibs & Sea Salt

Delicious vegan chocolate creation of crispy cacao nibs and saline sea salt which intensifies the full-bodied flavour of the raw cacao.

Product details
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LOVECHOCK

Vegan Goodness. Always natural, organic, less sugar.

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