3/4 cup filtered water
250 g vegan cream cheese
1 tsp Maple Syrup
- In three separate bowls, place a latte powder & Berry immune, ¼ cup water and a tsp of maple to make a pink, blue and purple paste.
- Add the cream cheese and stir through until all combined.
- Place in the fridge until ready to serve, or spread liberally across some freshly toasted sourdough, blending each colour together to give an ombre effect.