Raw Vegan Rainbow Cheesecake
Ingredients
Crust
- 1 cup Medjool dates, pitted (alternatively you could use dried figs)
- 1 1/2 cup raw walnuts (or half-half oats/almonds/coconut)
- 1 pinch of sea salt
Filling
- 3 cups raw cashews, soaked for min. 6 hours
- 1 cup coconut butter, melted
- 1 (15oz) can full-fat coconut milk
- 1 cup water
- juice and zest of 1 organic lemon/lime
- 3/4 cup maple syrup
- 1 Tbsp vanilla extract or vanilla powder
Color layers
- 1 tsp berrylicious blend
- 1 tsp ocean blend
- 1 tsp alkalizing blend
- 1 tsp tropicana blend
- 1 tsp pink pitaya
Preparation
Line the bottom of a 20cm round cake tin with parchment paper.
Add all your crust ingredients into a food processor or high speed blender and pulse until you get a sticky dough. Place the dough into the cake tin and use your fingers to press down evenly. Place into the freezer to chill.
For the filling, add all ingredients to a high speed blender. Blend on high for 60 seconds until completely smooth. Divide the filling equally into 6 different bowls. Add about 1 tsp of the 5 UnicornSuperfood blend to each bowl and blend each layer separately, making sure to clean your jug in between.
Pour the first layer onto the crust and use a spoon to even out the filling. Place into the freezer for at least 30 minutes until firm, then repeat this step with all the other layers. Finish with a final white cream layer, add some colorful sprinkles or colored desiccated coconut or other decorations on top, and freeze for another 3-4 hours.
Carefully remove the cheesecake from the tin and let it thaw before serving
