For the base, simply mix 350g of gluten-free biscuits with 100g of melted vegan butter.
Then, whip up a creamy filling using 350ml of vegan double cream, 250g of Moo Free white baking drops, 500g of vegan cream cheese, 120g of icing sugar and 250g of raspberry’s.
Top it off with any Moo Free chocolate decorations you desire - we recommend the irresistible strawberry and cream choccy rocks!
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