- serves 1 x 10cm mini cheesecake
- prep time 30 mins
|¼ cup||Raw almonds|
|¼ cup||Raw Cashews|
|5||Large Dates (soaked for 10 mins)|
|1 cup||Raw Almonds|
|⅓ cup||Rice Malt Syrup|
|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)|
- protein 39.9g
- fat 19.9g
- carbs 23.2g
- calories 407
Made with a delishhh raw base and topped with a colourful vanilla cheescake layer infused with our Vanilla Buttercream Almond Protein! This is the perfect post workout treat!
Line a 10cm round cake tin with baking paper.
Place your nuts into a food processor and process until crumbly. Add your dates and process until it forms a soft dough.
Press the mixture into your lined cake tin and flatten the mixture evenly across the bottom. Place in the fridge to set.
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.
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.
Top with fresh fruit and allow to thaw for 15 minutes before serving.