Rainbow unicorn cheesecake

Rainbow unicorn cheesecake
Print

Rainbow unicorn cheesecake

Ingredients

Crust

  • 60 g almonds roasted
  • 30 g cashews
  • 10 g shredded coconut
  • 1 tablespoon agave
  • 1 tablespoon coconut oil

Butterfly pea flower layer

  • 100 g cashews previously soaked for minimum 4 hours
  • 4 tablespoons coconut oil
  • 2-3 tablespoons agave
  • juice of 1/2 lime
  • 1 teaspoon butterfly pea flower powder
  • 3 tablespoons almond milk or any other alternative

Pitaya layer

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

Maqui berry layer

  • 150 g cashews previously soaked for minimum 4 hours
  • 6 tablespoons coconut oil
  • 3-4 tablespoons agave
  • juice of 1 small lime
  • 2 teaspoons maqui berry powder
  • 5-6 tablespoons almond milk or any other alternative

Instructions

Crust

  1. Line the base of a 12 cm spring form cake tin with baking paper.
  2. Place almonds and cashews in a food processor and process until they are finely ground. Add shredded coconut, coconut oil, and agave. 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.

Butterfly pea flower layer

  1. Drain the cashews and place them in a blender. Add coconut oil, agave, lime juice and 1 teaspoon butterfly pea flower powder. Blend on high speed until it becomes completely smooth and creamy.
  2. If the mixture is too thick add 2-3 tablespoons almond milk. Put it in a bowl and set aside.

Pitaya layer

  1. Drain the cashews and place them in a blender. Add coconut oil, agave, lime juice and 2 teaspoons pitaya powder. Blend on high speed until it becomes completely smooth and creamy.
  2. If the mixture is too thick add 3-4 tablespoons almond milk. Put it in a bowl and set aside.

Maqui berry layer

  1. Drain the cashews and place them in a blender. Add coconut oil, agave, lime juice and 2 teaspoons maqui berry powder. Blend on high speed until it becomes completely smooth and creamy.

  2. If the mixture is too thick add 5-6 tablespoons almond milk. Put it in a bowl.

Layering and decorating cake

  1. Layer the fillings on top of the crust. Keep alternating one spoon of each filling randomly over your crust until you are done. Or you can layer your fillings on top of each other or any other way you like.
  2. Place the cake in the freezer to set for at least 4-5 hours. Store in the fridge or in the freezer.  If the cake was in the freezer let it thaw for 20 minutes before serving.

  3. Decorate with frozen blackberries, blueberries, and edible flowers...


Related Posts

Chocolate-coconut bars

Chocolate-coconut bars

  Print Chocolate-coconut bars Ingredients First layer – coconut 200 g coconut cream the thickened coconut cream from a can of full-fat coconut milk 50 g shredded coconut 50 g cashews ground 3-4 tablespoons agave 2 tablespoons coconut oil Second layer – chocolate 200 g […]

Double chocolate cheesecake

Double chocolate cheesecake

  Print Double chocolate cheesecake Ingredients Crust 60 g almonds roasted 40 g cashews 1 tablespoon cacao powder 1 tablespoon coconut oil 1-2 tablespoons agave Chocolate filling 250 g cashews previously soaked for minimum 4 hours 90 g dates previously soaked for minimum 1 hour […]



Leave a Reply

Your email address will not be published. Required fields are marked *