VEGAN SUHOOR: BERRIES TIRAMISU

Ingredients for 4 servings:

• 3-4 tbsp Coco spread
• 200g Creamy Original spread
• 1 pack sugar free cocoa cookies
• 200g fresh berries
• 200g coconut yogurt
• 1 tsp vanilla essence
• 1 espresso shot
• 2 tbsp water
• 1 tsp cane sugar
• 3 tbsp cocoa nibs, to decorate
• 2 tbsp rum

Instructions:

• Place 3-4 tbsp Violife Cocospread in a small plate. In another small plate crush 5 cookies with your hands and mix with the cocoa nibs.
• Prepare your tiramisu dessert glasses by dipping the rum into the Cocospread evenly and then coating with the cookies and cocoa nib mixture. Set aside.
• In a big bowl mix the Violife Creamy with the yoghurt, vanilla and rum and whisk until smooth. Set aside in the fridge.
• Make the espresso, allow to cool and stir in the water and the sugar. Mix until the sugar has dissolved.
• Crumble 3 cookies with your hand into each dessert glass, covering the bottom. Pour over 2 tbsp of the coffee mixture and top with 3 tbsp of the creamy mixture.
• Top with fresh berries and repeat this layering process, finishing with the fresh berries.