No Bake Mini Rainbow Cheesecake
Ingredients
Base
- 1/4 cup almonds
- 1/4 cup cashews
- 5 x large dates (soaked for 10 minutes)
Rainbow mixture
- 1/2 scoop macro mike salted caramel protein
- 1 cup cashews (soaked for 4 hours)
- 1/4 cup rice malt syrup
- 1 tsp vanilla
- 1/2 cup coconut cream (thick part from the top of the can)
- 1/2 TBS lemon juice and 1/2 tsp lemon zest
Powders for colour
- 1/2 tsp matcha powder
- 1/2 tsp turmeric powder
- 1 tsp pink pitaya powder
- 1/2 tsp blue butterfly powder or blue spirulina
Preparation
Line a 10cm round springform tin with baking paper and set aside
Place the dry ingredients into a food processor or vitamix and process until crumbly. Add your dates and process until it forms a soft dough
Remove the blade and press the mixture into your lined cake tin, use a spatula to 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
Divide the mixture evenly between 5 bowls and add approximately 1/2 teaspoon of powder into each bowl and mix with a teaspoon until the mixture is vibrant. Add more powder if you would like a stronger colour. Working one colour at a time, drop a few teaspoons of mixture onto the bottom of your cake base. Repeat with the remaining colours, dropping in one teaspoon of mixture at a time until you have run out of mixture from all 5 bowls. Using a skewer, draw a figure 8 through the mix and place the cake in the freezer for 4 hours or overnight until set
Top with piped tinted coconut cream and fresh fruit and allow to thaw for 15 minutes before serving
