Ingredients
1 500g tub Cocobella Pine Lime Coconut Yoghurt
2 tablespoons pistachios, crushed
10-12 fresh or frozen raspberries
2-3 teaspoons desiccated coconut
80 grams of vegan white chocolate, melted
Method
Dollop the Cocobella Pine Lime Coconut Yoghurt onto a sheet of baking paper and spread out into a thin, even layer.
Top with pistachios and raspberries and then drizzle liberally with melted chocolate.
Sprinkle with the desiccated coconut and put into the freezer on a flat try to set for at least 3 hours.
Once set, break into rough chunks and store in a freezer-safe container… future you will thank past you the next time those sweet cravings hit!
