Our crispbread topping game has just levelled-up with this incredibly easy 'millefeuille'. An exceptionally fancy looking mid-morning snack, or a last minute dinner party dessert, it's up to you. Here's the recipe, if we can even call it that!
-2 Amisa Rice and Amaranth Crispbreads
-2 heaped tsp of chocolate hazelnut spread
-100g fresh raspberries
-A handful of coconut chips (or other decoration of your choice)
- Spread one crispbread liberally with the chocolate spread and place two rows of raspberries on top, tops-side down.
- Spread a thin layer on one side of the second crispbread (to help stick to the raspberries below) and a thicker layer on the other side. Place the crispbread on top of the rows of raspberries.
- Top the stack with another two rows of raspberries, and sprinkle on some coconut chips. Enjoy!