Ingredients:

(for 6 mini cakes, made in muffin forms)

For the crust:

• 6 tbsp of muesli mix
• 1 tbsp of peanut butter
• 1 tbsp of coconut oil.

For the filling:

• 120 gr of vegan cream cheese 
• 6 tbsp of vegan "greek style" yoghurt
• 1 tsp vanilla paste or vanilla extract
• 1 tbsp coconut oil
• 3 tbsp of maple syrup
• handful of berries (we used raspberries & blackberries)
• 1/2-1 tsp of Rawnice Blue Spirulina powder 
• 1-2 tsp of Rawnice Pink Pitaya Powder

Directions:

1. Firstly make a crust. Blend muesli, peanut butter and coconut oil in a blender. Divide the mixture into the muffin forms and press using the spoon. Put in the fridge and make the filling.
2. In a food processor place yoghurt, cream cheese, vanilla, coconut oil and maple syrup. Blend all until smooth.
3. Place a handful of berries into smal bowl and mash using the fork. Add 2-3 tbsp of filling mixture, and around 1/2 tsp of blue spirulina. Mix well. 
4. If you want to make layers of different shades, simply divide the rest of filling into two parts - add to the one part around 1 tsp of Pink Pitaya and a dash of blue spirulina, and 1/2 tsp of pitaya to the other part. Mix well. ( You can also make just one color by adding chosen powder).
5. Pour over the crust a purple layer with mashed fruits, and then pour over the rest of the filling.
6. Place a few berries on the top of each mini cake and put the cakes into the freezer for at least 2 hours.