Anthony´s Tropical Berry Ruby

1. Blend mango and oatly milk/ sproud milk for 10 seconds.

2. Add ice cubes to a tall glass and pour the mango mixture in as the base layer.

3. Put frozen strawberries, Ruby chocolate, Oatly or Sproud milk and coconut cream into the blender and blend for 10 seconds.

4. Pour the strawberry mixture on top of the mango layer in the glass.

1. Pour the hot water in a plastic bowl.

2. Add Van Houten Ground Ruby Chocolate and stir gently.

3. Cover the bowl and store in fridge for 12 hours.

4. Take out of the fridge 30-60 minutes before use.

5. Blend with a spatula.

6. Pour into a squeeze bottle and use!