Colourful bite-sized treats for everyone to enjoy. A delicious way to light up your summer parties!

Preparation Time: 6 hours including freezing
No-cook
Serves: 12

1. In a blender, place Violife VIOBLOCK and digestive biscuits and blitz until combined. Use a spoon to spread evenly into a 18x18cm tin, preferably with a removable base. Press down firmly and place in the freezer.
2. In a medium bowl place the Violife Cocospread and whisk well. Set aside.
3. In a large bowl, mix the Violife Creamy with a whisk until nice and creamy. Add the lemon zest, maple syrup and vanilla.
4. Divide the whisked Violife Creamy into two bowls. Add 2-3 drops of red food colouring to one bowl and another 2-3 drops blue food colouring to the other. Whisk well to combine.
5. Remove the biscuit base from the freezer and top with the with the Cocospread layer. Place back in the freezer for half an hour, repeat with the pink Creamy layer and then the pink Creamy mixture.
6. Freeze for a further 4 hours or overnight.
7. Beat the vegan whipped cream with a hand mixer, add a few drops of purple food colouring and place in a piping bag.
8. When ready to serve, allow to sit for a couple of minutes and use a sharp knife to cut into squares.
9. Serve with a rosette of purple whipped cream and a sprinkle of your favourite sprinkles. Eat right away!

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