10 Minutes Well Spent . . . 
Black gooseberry fool – vegan, gluten free, healthy and delicious! Directions: I used exotic black gooseberries (!), but you could use any kind. Simmer these down in a tiny amount of water – I added just a little granulated coconut nectar to sweeten.

Then layer with thick Greek style coconut yoghurt. (I used Cocoyo as it is intensely thick and creamy and not sour like some yoghurts – the gooseberries are sour-ish – so you need to balance the flavours).

I had some leftover ground walnut/date cheesecake base, so I popped some of this in the bottom of the glass to add a bit of extra texture and sprinkled a little on top but this is not mandatory 😉 

Layer, decorate and eat! 
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