Add base ingredients into a bowl and mix well until a crumbly sticky mixture forms. Press into large cupcake moulds and place into the freezer.
Combine all filling ingredients (except spirulina) into a high speed blender and blend until smooth and creamy. Separate the mixture into two bowls, adding blue spirulina into one and
keeping the other one plain. Add dollops at a time into the moulds then swirl using a skewer. Place into the freezer to set.
When ready, remove from moulds and decorate with your favourite toppings. Sit at room temperature for 10-15 minutes before serving. Enjoy!