250g vegan digestive biscuits
75g soft vegan butter
400g BONSAN Mylk Hazelnut Cocoa Spread (melted)
500g BONSAN Almond Creme (at room temperature)
60g icing sugar (sifted)
Crushed pistashios (optional)
Fresh berries to serve
Serves: 8 to 12
1. Break the digestive biscuits into a food processor and pulse. Add the vegan butter and a 15ml tablespoon of Bonsan Mylk Hazelnut Cocoa Spread and blitz until it comes together.
2. Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
3. Beat Bonsan Almond Creme and icing sugar until smooth and then add the remaining Bonsan Mylk Hazelnut Cocoa Spread to the almond creme mixture, and continue beating until combined.
4. Take the springform out of the fridge and carefully smooth the chocolate mixture over the base. Scatter chrushed pistachios on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.