INGREDIENTS
1x Pinch of Salt
1x 500g Vegan Ginger Biscuits
1x 300g Mixed Berries – Frozen
300g Fresh Strawberries
125ml Krush Mango Juice
1 cup Icing sugar
2 Cans of Coconut Cream
150g Soya Milk Powder
Method
In an electric mixer blend the ginger biscuits with a pinch until finely ground.
Set aside.
In a blender, add the frozen mixed berries, half of your strawberries and half of the soy milk powder and one time of the coconut cream.
Blitz together for about 30 seconds or until the ingredients form a thick creamy substance.
Set aside.
Repeat step two with the berries, strawberries and half a cup of Clover Krush Mango Juice.
Set aside.
Layer all of the ingredients in a Martini glass in this order: the crushed biscuits, berry cream, crushed biscuits and mango-cream until the glass is filled.
Then garnish with blueberries, strawberry and mint leaves, serve and enjoy.
CLOVER INGREDIENTS USED IN THIS RECIPE
