3 rusks
1 cup of coconut milk or oil, or other non-dairy alternatives, as preferred
1 cup of raspberries
125 g (4.4 oz or ½ cup) of non-dairy yogurt
30 g (1 oz) of dark chocolate >85%
The night before, dip the 3 rusks in dairy-free milk and create layers interspersed with the yogurt and raspberries. Melt the dark chocolate and use it to coat the stack of rusks.
