200 g fresh Summer fruit (strawberries, raspberries, red currants etc)
1 x 150 g jar Stockeld Spread
2 lemons
2 tbsp maple syrup
1 good pinch vanilla
8 vegan oat biscuits
Cut the fruit into small pieces and squeeze over juice from 1 lemon, let sit for 30 minutes to release their juice.
Meanwhile, add the spread to a bowl with 1 tsp of lemon zest and 1 tbsp of the juice, maple syrup and vanilla. Use a whisk or a spatula to stir it into a creamy consistency.
Smash the biscuits into smaller pieces.
Grab 4 small glasses and place dollops of Spread, berries and biscuit crumble in layers in the glasses.
Drizzle the juice from the berries on top. Dig in!
