Vegan Unicorn Cheesecake
Ingredients
Crust
- 15 Medjool dates, pitted
- 1.5 cups raw almonds
- 0.5 teaspoon salt
Filling
- 350g cashews
- 1.5 cups coconut cream (thick part of the can)
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 0.5 cup maple syrup
Coloring
- 1 teaspoon blue spirulina
- 1 teaspoon pink pitaya
Preparation
Soak the cashews in cold water for at least 6 hours or boil them for 20 minutes.
Blend the crust ingredients in a food processor and press the dough into a 20cm round cake tin lined with parchment paper.
Add all filling ingredients to a high-speed blender and blend on high for 60 seconds until completely smooth. Divide the filling equally into three different bowls. Add about 1 teaspoon of pink pitaya and ocean blend Unicorn Superfood blend to two of the bowls and mix well.
Pour the mixtures onto the crust in a decorative pattern to create the unicorn effect
Freeze for 3-4 hours or overnight before serving.
