Method:
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Start by making the choc-crunch topping. Melt the chocolate in a bowl and tip in the cereal. Mix well and place in the fridge until set.
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Mix The Coconut Collab Natural Coconut Yog with the vanilla extract and maple syrup.
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Mix together the brewed coffee and caster sugar and tip into a shallow dish.
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Cut the sponge cake into one-inch cubes. Pop the cubes in the coffee mixture for a few seconds until they are lightly soaked. Then place a few cubes into the bottom of your tumblers or glasses, pressing down to make the cake fit.
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Spoon some of the yoghurt mixture over the cake until the glasses are about one-third full.
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Add a few more soaked cake cubes, half a The Coconut Collab Choc Pot and a generous sprinkle of the choc-crunch to each glass. Then add the remaining yoghurt to fill up the glasses. Sprinkle liberally with the choc-crunch topping and finish with a dusting of cocoa powder. Enjoy!
