Ingredients:

Crust:

• 100 g Ritz crackers
• 210 g Vegan Whole wheat biscuits
• 1 Teaspoon Salt
• 1/2 dl Melted Coconut Oil
• 1 dl Almond flour
• 1/2 dl Pecans

Filling:

• 400 g Original Cream Cheese from Oatly
• 210 g Soaked cashew overnight
• Lemon zest from one lemon
• Vanilla drops / vanilla extract (couple drops)
• Pinch of salt
• 2/3 Cup Maple syrup
• 1 Can of coconut cream (Keep in the fridge overnight and use the cream not the milk thats in the bottom)

Colors:

• 10 ml Rawnice Blue Spirulina Powder
• 10 ml Rawnice Butterfly Pea Powder
• 10 ml Rawnice Pink Pitaya Powder
• Juice out of 1 lemon

Directions:

Crust:

1. Place everything into a blender and blend until ingredients combined.
   
   
2. Into a muffin pan add one spoon of the crust to be then use spoon or fingers to smooth down the crust.
   
   
3. Put into a freezer. Now make the filling.
   

Filling:

1. Put all filling ingredients Into a blender and blend until smooth.
   

For the colors:

1. Add lemon juice and Butterfly Pea Powder into a cup and stir until it gets purple.
   
   
2. Add the mixture into a blender, blend until it gets light purple/blue-ish if you are not satisfied with the color add a little bit blue spirulina.
   
   
3. Pour 1/3 of the mixture into a muffin pan. Repeat the process 2 more times, but now with the blue spirulina.
   
   
4. Put into a freezer for at lest 3 hours.
   
   
5. Wait 20 – 30 min before serving.

Frosting:

1. Vegan Whipped cream from Alpro, Mixed with food coloring (try Pink Pitaya Powder for the coolest effect)