These plant based swirl brownies are so fudgy and come together super easy. @sakaralife chlorophyll drops set so well on the vegan cream cheese! Drip some Detox Water Drops, give it a swirl and enjoy your delicious high vibe, chocolaty, decadent treat :)) Vegan cream cheese: 1 16oz package silken tofu 1 cup white chocolate, melted 1/2 juice of lemon 3 tbsp granulated sugar 2 tsp vanilla extract 2 tsp corn starch Sakara life chlorophyll drops, topping for swirl Brownies: 180g dark chocolate, melted 1 1/2 ripe avocado 1/3 cup maple syrup 3 tbsp butter, melted 2 tbsp cassava flour 2 tbsp corn starch 1 tbsp cocoa powder 1 tsp baking powder Method: 1. Pre heat oven to 375. Bring together all ingredients for vegan cream cheese (expect drops) in a blender until smooth. Transfer to a medium bowl. Clean blender and bring together wet ingredients for brownies in the blender until avocado is very smooth with no chunks. Transfer to medium bowl 2. Sift dry ingredients into wet ingredient bowl. Whisk until well combined. 3. Line an 8x8 inch square baking pan with oiled parchment paper. Making sure the parchment is cut the same dimensions as pan for neat edged brownies. 4. Pour the brownie batter into the pan. Evenly distribute and smooth out the top. Pour vegan cream cheese on top making sure it’s evenly distributed. Give it a few taps to release any air bubbles. 5. Drop chlorophyll all over top of cream cheese and use a toothpick to swirl. 6. Bake for 50-55 minutes. Let it completely cool (for about 1-2 hours) before cutting into it to allow the cream cheese to set. Then dig it! Tastes even better the next day :))