Vegan Unicorn Cheesecake Dessert
Ingredients
Crust
- 15 Medjool dates, pitted
- 1 1/2 cup raw almonds
- 1/2 tsp salt
Filling
- 350g soaked cashews
- 1 1/2 cup coconut cream (thick part of the can)
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup maple syrup
Coloring
- 1 tsp blue spirulina
- 1 tsp 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 with parchment paper.
Add all filling ingredients to a high speed blender and blend on high for 60 seconds until completely smooth, then divide the filling equally into three different bowls and add about 1 teaspoon of pink pitaya and ocean blend Unicorn Superfood blend to two of the bowls and mix.
Pour 1 tablespoon of each mix onto the crust top to create layers or a pattern
Freeze for 3-4 hours or overnight before serving.
