Ingredients
Coconut Digestive biscuits
200g
Melted butter
90g
Filling:
Less sugar Chocolat White
200g
Vegan cream cheese
400g
Tagatesse
80-100g
Vanilla-extract
1tsp
Whipping cream
200ml
Raspberries (fresh or frozen)
150g
Organic shredded coconut (optional)
To taste
Preparation method
Crumble the biscuits, mix them with the butter and press the mixture firmly into the tin. Place in the refrigerator.
Melt the white chocolate and let it cool slightly. Beat the Creamy Sheese, tagatose and vanilla until smooth. Mix in the melted chocolate.
Whip the cream until stiff peaks form and gently fold it into the mixture.
Spread the raspberries over the base (you can lightly crush them to create a swirl). Pour the filling over it and smooth the top.
Let it set in the refrigerator for at least 4 hours (preferably overnight).
Products in this recipe
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