1 cup pitted dates
1 cup walnuts
⅓ cup Barney Butter Powdered Almond Butter
One tub of @tofuttibrands vegan cream cheese
1 ½ cup Unsweetened Vanilla Almond Yogurt
¼ cup maple syrup
6 tsp spirulina powder
1- In a food processor, blend pitted dates and walnuts to make the crust.
2- Grease a 12 cupcake pan (we use coconut oil spray).
3- Scoop a tablespoon of the base and press into each cupcake mold and refrigerate.
4- Blend all the cheesecake ingredients in a food processor - LISTEN HERE: only put in 3 teaspoons of spirulina powder (you will be adding the other 3 for the darker top layer). 5- Scoop a tablespoon of cheesecake batter into each cupcake mold and stick back in the fridge.
6- Add the other 3 teaspoons spirulina powder into the rest of the batter and repeat step 5.
7- Store in the freezer or fridge for at least 30 minutes to set. Remove from the chill at least 5 minutes prior to serving (letting these babies come up to room temperature a bit will make them much easier to remove from the cupcake pan!) Enjoy!