Mix the cream cheese and yoghurt together with an electric mixer until smooth. Add vanilla, lemon juice, and tapioca flour and mix. Then add coconut sugar and mix for a few seconds.
Ingredients
- 2 packs of Nibble Simply Shortbread bites
- 150g vegan cream cheese
- 100g plain dairy-free yogurt
- 8 drops of Vanilla Spice Drops
- 2 tsp lemon juice
- 1 tbsp tapioca flour (or corn starch)
- 20g coconut sugar
- Sliced strawberries
Method
- Preheat oven to 175C (350F).
- Pour Shortbread bites into a ramekin and microwave for about 25 secs or until soft to the touch. Push into the bottom of a 10 cm springform pan. You’ll have a few spare bites to nibble on!
- Mix the cream cheese and yoghurt together with an electric mixer until smooth. Add vanilla, lemon juice, and tapioca flour and mix. Then add coconut sugar and mix for a few seconds. Just a note, since we are using coconut sugar (instead of refined sugar), the end mixture turns a slightly caramelly colour. Don’t panic!
- Add mixture to pan. Gently tap the springform pan to help the mixture settle.
- Bake on the lower shelf of your oven for approximately 30 mins.
- Let cool to room temperature then pop in the fridge for a couple of hours.
- Add sliced strawberries before serving.
