1.
Break up digestives with a rolling pin and melt Koko Spread.
2.
Mix together the digestives and Koko Spread and press into the bottom of a loose bottom tin then refrigerate.
3.
Combine Koko Cream Cheese and coconut cream in a bowl and whip with an electric whisk and incorporate icing sugar bit by bit. Finally add the vanilla and lemon zest.
4.
Spread the cheese mixture over the biscuit base with a pallet knife and leave in the fridge to set up for 4 hours.
5.
Peel apples and roughly chop into small cubes.
6.
Slowly heat demerara sugar in saucepan until it caramelizes slightly, then quickly add water, salt and apples. Place a lid on top of saucepan and allow to cook slowly for 10 minutes, stirring occasionally.
7.
When apples are soft, remove the lid and add Koko Spread and Koko Plain Yogurt, bring to the boil and thicken slightly, then place in a tub to be served later either hot or cold.
