• Melt 2 tbsp butter in a pot over medium-low heat. When melted, remove from the heat.
• Reserve 3 tsp of biscuit crumb in a small bowl and set aside. Add the remaining biscuit crumb to the butter. Mix together until combined.
• Divide between 2 appropriately-sized glasses. Lightly pat the crumbs down with the back of a spoon to make the base.
• Spread the blueberry jam over the top of the biscuit base. Pop into the fridge to firm up.

• Place a pan over medium-high heat and add the coconut milk.
• Bring to the boil and simmer for 1 min. Remove from the heat and immediately add the chocolate chips and a pinch of salt.
• Allow to sit for 1 min, then stir together until the chocolate is melted and everything is well combined. Allow to cool, 5 mins.
• While the mixture cools, roughly bash the hazelnuts in the unopened sachet using a rolling pin or the bottom of a pot.

• Pour the cooled coconut chocolate mixture over the biscuit base.
• Cover with cling film and pop into the fridge (2-3 hours if you want them fully set, but they'll still be delicious if you want to eat them right away).
• Quarter and core the apple. Cut into 1½ cm chunks.
• Before serving, sprinkle each chocolate pot with reserved biscuit crumb, hazelnuts and apple.

TIP: Have kids help sprinkle the garnishes over the top.