2 8 oz tubs of vegan cream cheese (I prefer toffuti)
1 teaspoon vanilla
1 tub of single serving soy raspberry yogurt
1/3 cup raw sugar
1 1/2 cups of your favorite granola
1/4 cup of your favorite vegan butter (soften)
1 tablespoon maple syrup
1 tablespoon flour
Simply mix together the vegan cream vegan cheese and yogurt in a bowl.
When it is smooth mix in the vanilla and then the vegan sugar.
In a separate bowl, mix all of the dry ingredients together.
When blended add the vegan maple syrup and vegan butter. Mix until it forms a paste that makes the granola stick together. (it will still be a bit crumbly)
Then pat the crust into a pie dish with your fingers and top with filling.
Bake at 350 for 25 minutes or so. Allow to cool outside of oven until the plate is touchable with your hands. Then place in fridge for about 3 hours.
Top with fresh raspberries.
This can be altered to fit your favorite fruit. you could use blue berries, black berries etc.