Rainbow cheesecake

Rainbow cheesecake

Instructions

Crust

Line the base of a 16 cm spring form cake tin with baking paper.

Place almonds, coconut chips and rolled oats in a food processor and process until they are finely ground. Drain dates and squeeze out any excess water. Add them to the food processor along with coconut oil, lemon juice, and maqui powder. Process until mixture sticks together. Adjust sweetness.

Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly.

 

Place in the fridge.

Raspberry layer

Drain the cashews and place them in a blender. Add frozen raspberries, lemon juice, and agave nectar. Blend until the mixture starts to come together. Now add 2 tablespoons of coconut oil and blend on high speed until it becomes completely smooth and creamy.

Pour your raspberry filling on top of the base.

 

Put the cake in the freezer until you prepare mixed berry filling.

Mixed berry layer

Drain the cashews and place them in a blender. Add frozen mixed berries, lemon juice agave nectar and ½ teaspoon maqui powder and blend until it all starts to come together. Add coconut oil and blend on high speed until mixture becomes completely smooth and creamy.

Pour mixed berry filling on top of raspberry filling.

 

Put the cake in the freezer until you prepare mango filling.

Mango layer

Drain the cashews and place them in a blender. Add all the other ingredients: diced mango, a pinch of turmeric (optional), coconut oil, agave, lemon juice. Whiz on high speed until completely smooth.

Pour mango filling on top of mixed berry filling.

 

Put the cake in the freezer until you prepare maqui berry filling.

Maqui berry layer

Drain the cashews and place them in a blender. Add all the other ingredients: maqui powder, coconut oil, agave, lemon juice. Blend on high speed until completely smooth.

If the mixture is too thick add 2-3 tablespoons of almond milk or any other alternative. Pour maqui berry filling on top of mango filling.

 

Place the cake in the freezer to set for at least couple of hours or best leave it in the fridge overnight.

Chocolate topping

For the chocolate topping, melt coconut oil and chocolate over low heat in a medium pot.

Drizzle the chocolate mixture over your cake and sprinkle with dried raspberries.

Store in the fridge or in the freezer. If the cake was in the freezer let it thaw for 20 minutes before serving.

Print

Rainbow cheesecake

Ingredients

Crust

  • 100 g almonds
  • 30 g coconut chips
  • 10 g rolled oats
  • 90 g dates previously soaked in water for minimum 1 hour

Raspberry layer

  • 90 g cashews previously soaked in water for minimum 4 hours
  • 1/2 cup frozen raspberries
  • juice of 1/2 lemon
  • 2 tablespoons coconut oil
  • 2-3 tablespoons agave

Mixed berry layer

  • 90 g cashews previously soaked in water for minimum 4 hours
  • 1/2 cup frozen mixed berries
  • juice of 1/2 lemon
  • 2 tablespoons coconut oil
  • 2-3 tablespoons agave
  • 1/3 teaspoon maqui berry powder optional

Mango layer

  • 90 g cashews previously soaked in water for minimum 4 hours
  • 100 g mango diced
  • juice of 1/2 lemon
  • 1 tablespoon coconut oil
  • 2 tablespoons agave
  • 1/4 teaspoon turmeric powder optional, for color

Maqui berry layer

  • 100 g cashews previously soaked in water for minimum 4 hours
  • 2-3 tablespoons coconut oil
  • 2-3 tablespoons agave
  • 3 teaspoons maqui berry powder
  • juice of 1/2 lemon
  • 2-3 tablespoons almond milk or any other alternative

Chocolate topping

  • 40 g dark chocolate
  • 1 tablespoon coconut oil

Instructions

Crust

  1. Line the base of a 16 cm spring form cake tin with baking paper.
  2. Place almonds, coconut chips and rolled oats in a food processor and process until they are finely ground. Drain dates and squeeze out any excess water. Add them to the food processor along with coconut oil, lemon juice, and maqui powder. Process until mixture sticks together. Adjust sweetness.

  3. Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place in the fridge.

Raspberry layer

  1. Drain the cashews and place them in a blender. Add frozen raspberries, lemon juice, and agave nectar. Blend until the mixture starts to come together. Now add 2 tablespoons of coconut oil and blend on high speed until it becomes completely smooth and creamy.

  2. Pour your raspberry filling on top of the base.

    Put the cake in the freezer until you prepare mixed berry filling.

Mixed berry layer

  1. Drain the cashews and place them in a blender. Add frozen mixed berries, lemon juice agave nectar and ½ teaspoon maqui powder and blend until it all starts to come together. Add coconut oil and blend on high speed until mixture becomes completely smooth and creamy.
  2. Pour mixed berry filling on top of raspberry filling.

    Put the cake in the freezer until you prepare mango filling.

Mango layer

  1. Drain the cashews and place them in a blender. Add all the other ingredients: diced mango, a pinch of turmeric (optional), coconut oil, agave, lemon juice. Whiz on high speed until completely smooth.
  2. Pour mango filling on top of mixed berry filling.

    Put the cake in the freezer until you prepare maqui berry filling.

Maqui berry layer

  1. Drain the cashews and place them in a blender. Add all the other ingredients: maqui powder, coconut oil, agave, lemon juice. Blend on high speed until completely smooth.

    If the mixture is too thick add 2-3 tablespoons of almond milk or any other alternative.

  2. Pour maqui berry filling on top of mango filling.

    Place the cake in the freezer to set for at least couple of hours.

Chocolate topping

  1. For the chocolate topping, melt coconut oil and chocolate over low heat in a medium pot.
  2. Drizzle the chocolate mixture over your cake and sprinkle with dried raspberries.

  3. Store it in the fridge or in the freezer. If the cake was in the freezer let it thaw for 20 minutes before serving.


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