Ingredients
Crust
- Blended or Crushed Q-Snaps
- Ghee
Filling
- Vegan Cream Cheese (my personal fav is Kite Hill
- Fresh or Frozen Raspberries
- Corn Starch
- Sweetener of Choice. I use monk fruit sweetener
Instructions
The Crust
- Smash or blend quinoa snaps into fine crumbs.
- Stir in melted ghee and mix.
- Pour the mixture into a rectangular pan and press evenly with a spoon or spatula.
The Raspberry Puree for flavor and color
- Add raspberries, sweetener, corn starch, and water to a pan.
- Stir till it thickens, you can break up the raspberries with a spoon to get a good amount of juice.
- Sieve the mixture, pressing against the sieve with a spoon to get more liquid mixture out.
The cream cheese mixture
- Stir the cream cheese for 5 minutes to soften it.
- Stir in the raspberry puree till the mixture turns pink.
- Pour the mixture unto the crust and top off with cut fresh or frozen raspberries.
- Chill for 8 hours or overnight.
- Cut into squares and serve.
- Enjoy!