Rainbow Donuts and Raw Cheesecakes
Ingredients
Base
- 1 cup almonds
- 1 cup coconut flakes
- 1 cup medjool dates
- 1/2 t salt
- 1 tbsp coconut oil
Cake mix
- 2 cups cashews, soaked
- 300ml coconut cream
- 2/3 cup maple
- 1/2 cup melted coconut oil
- 1/4 cup melted coconut butter
- 1/2 t vanilla
- 1/2 t salt
- 1-2 tsp pitaya and blue spirulina
- turmeric for yellow
Preparation
Blend almonds and coconut in a food processor into a fine crumb. Add the rest of the ingredients and blend into a dough. Press into a lined baking tin (either 20cm cheesecake tin or a brownie or loaf pan).
Drain cashews.
Blend everything but the color powders in a high speed blender until silky smooth.
Split the mixture into small bowls and add color powders to each to reach the desired color.
Alternate spooning each color over the base until all mix is used up.
Lightly swirl a knife through to allow the colors to disperse.
Freeze the slice for 4-5 hours until firm before slicing.
