200g dairy-free white chocolate broken into pieces
1 tsp vanilla extract
1-2 tbsp dessicated coconut, plus extra to serve
2 tbsp agave nectar, plus extra to taste
sea salt flakes
After freezing, take the berries out of the freezer and distribute among 4 serving bowls.
Heat the soy milk until almost boiling, remove from the heat and add the chocolate. Stir until melted, the add the vanilla, coconut, agave and a pinch of salt. Taste and add more agave or salt if needed
Pour the warm sauce over the frozen berries, sprinkle with coconut and serve immediately - Enjoy!