| Base | |
|---|---|
| ¼ cup | Raw almonds |
| ¼ cup | Raw Cashews |
| 5 | Large Dates (soaked for 10 mins) |
| Cheesecake Mixture | |
|---|---|
| 1 cup | Raw Almonds |
| ⅓ cup | Rice Malt Syrup |
| 1 tsp | Vanilla |
| ¾ cup | Coconut Cream |
| ¼ cup | Cocao Butter, melted |
| ¼ cup | @macr0mike Vanilla Buttercream Protein Powder |
| Powders for Colours | |
|---|---|
| ½ tsp | Matcha Powder (Green Layer) |
| ½-1 tsp | Turmeric Powder + 1 tsp Orange Blossom Water (Orange Layer) |
| 1 tsp | Pink Pitaya powder & 1 tsp freeze-dried strawberry powder (Pink Layer) |
| 1 tsp | Freeze-dried Blueberry Powder & ½ tsp Blue Butterfly Powder (Blue Layer) |
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Line a 10cm round cake tin with baking paper.
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Place your nuts into a food processor and process until crumbly. Add your dates and process until it forms a soft dough.
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Press the mixture into your lined cake tin and flatten the mixture evenly across the bottom. Place in the fridge to set.
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To make the rainbow mixture, process all the ingredients (apart from the powders) in a food processor until smooth and free of lumps. This will usually take a few minutes.
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Evenly divide the mixture into 5 bowls. Add about ½ tsp of powder to each bowl, mix until vibrant, and adjust the taste as needed. For a stronger color, add more powder. Create a purple layer by combining a small amount of your blue and pink layers. Working with one color at a time, place a few teaspoons of mixture onto the cake base. Repeat with the other colors, one teaspoon at a time, until all mixtures are used. Use a skewer to create a figure 8 pattern in the mix. Freeze the cake for 4 hours or overnight until set.
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Top with fresh fruit and allow to thaw for 15 minutes before serving.
Enjoy!
Salted Caramel
