Ingredients
2 cups plant-based whipped cream
1/2 cup vegan unflavored cream cheese ( We have oat based and soy based cream cheeses here and the unflavored ones are kind of like "philadelphia" cream cheese)
1-3 tbsp maple syrup or other light syrup Adjust flavor to taste
1-2 tbsp lemon juice
optional: zest of 1/2 organic lemon to intensify the lemon flavor
1/8-1/4 tsp pink pitaya powder or use ~1 tsp raspberry powder or You can also use freeze dried / fresh raspberries and adjust the color to your liking.
1 cup any crumbled cake, muffin, brownie, cookie OR you can also use rawnola / granola
1/3 cups raspberries or any other berries you like
Instructions
NOTE: The flavors and colors intensify overnight. So ideally I would recommend you to make this a day before serving.Mix whipped plant-based cream, vegan cream cheese, lemon and syrup with a hand mixer until you have a fluffy and thick cream. Divide into two parts and color one part with, pink pitaya powder and raspberries.Taste and add sweetener / lemon if needed.Place crumbled cake / cookie / granola on the bottom of a jar. Add the coloured cream first and then the white one , top with fruits or even home made strawberry sauce ( click for recipe )
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