Sweet and Vegan Yogurt and Chocolate Bark
500g non-dairy yoghurt
1 handful of strawberries
1 handful of raspberries
1 tub of Bonsan Mylk Hazelnut Cocoa Spread
Serves: 1 Tray
1. Firstly, prepare a baking tray with baking paper.
2. Next spread out a layer of yoghurt onto the tray so it is nice and smooth.
3. Then you can add any toppings you like! This recipe is easily adaptable to personalise for your liking. We recommend using strawberries, and raspberries and drizzling some delicious Bonsan Mylk Hazelnut Cocoa Spread.
4. Finally, place the tray into the freezer to set overnight so you can enjoy a lovely summer treat!