Blitz the blackberries in a blender until smooth. Option to use strawberries, raspberries or blueberries if you prefer.
Preheat the oven to 160C fan assisted/ 180C/ 350F. Place the hazelnuts on a baking tray and roast for 8 – 12 minutes until golden. Option to toast in a dry pan on a medium heat if you prefer for 5 – 8 minutes shaking regularly to prevent burning. Place to one side and allow to cool then chop using a sharp knife.
Place the yoghurt in a bowl. Gently swirl through the blackberries. Don’t mix, you want nice swirly layers!
Place a scattering of nuts in the bottom of the glasses. Layer with blackberry yoghurt, a layer of nuts, more yoghurt and finish with a sprinkling of hazelnuts. The easiest vegan desert ever and super delicious.