8 ounces vegan cream cheese (organic soy, coconut or almond)
¼ cup Benefiber
2 packets stevia
1 tsp vanilla
1 1/2 cups frozen berries or cherries, thawed
1 tbl cornstarch
3 servings sweet potato chips, crushed
1 tbl walnut oil
1 tsp cinnamon
1 tbl mini chocolate chips
Blend cream cheese, egg, fiber, vanilla and stevia til creamy.
Over medium heat, mix frozen berries and cornstarch, heat and stir til thickened. Remove from heat.
Mix chips, cinnamon and oil together and line 12, 2” baking cups, placed in muffin tin for shape.
Place 1 ½ tbl cream cheese mixture over chip crust and bake 350 for 15 minutes. Spread about 2 tsp berry topping on each. Sprinkle with ¼ tsp chocolate chips