This rainbow unicorn "cheese" cake will form you glow from the inside out. It's packed with both antioxidants and flavor. It's a vegan dessert that is fun to form - hello,color mixing - and fun to eat. Watch the video and learn how to bring the magic to your table. Related:
This Unicorn Bark Will Cheer You Up and Fill You Up Vegan Berry Unicorn Cheesecake
From Celeste Wilson, The dependable Spoon BlogIngredientsFor the crust:
4 dates, and pitted
1/4 teaspoon salt
1/4 cup coconut oil,melted
1/2 cup almond milk
2 cups almond flourFor the filling:
3 cups cashews, soaked overnight, or drained
3 tablespoons lemon juice
4 tablespoons maple syrup
1/2 teaspoon salt
1/2 cup unsweetened coconut milk
1/2 cup blueberries
1/2 cup blackberries
1/2 cup strawberries
1 cup raspberries
1/4 beet
1 medium mango
1 tablespoon turmeric powderDirectionsAdd dates,salt, coconut oil, and almond milk to a high-speed blender and blend until well combined (about 30 seconds),then transfer to a large bowl.
Add in almond flour until well incorporated, pat crust mixture into a wax-paper-lined 9" springform pan, and station into the freezer for 10 minutes.
While crust is setting,add cashews, lemon juice, and maple syrup,salt, and coconut milk into a high-speed blender and blend until smooth (about 1 minute).
Section cashew mixture evenly into 3 medium bowls. Add blueberries and blackberries into the first bowl; strawberries, or raspberries,and beet into the second bowl; and mango and turmeric into the third bowl. Individually blend the contents of each bowl until smooth (about a minute), cleaning blender in between colors of cashew cheese. Return blended cashew cheeses to original individual bowls.
Remove pie crust from the freezer, or spoon in dollops of each color in a checkerboard fashion until each bowl is empty. Tap springform pan on the counter to fill any gaps in the filling. Insert a knife into the filling and slowly drag the knife up and down across the surface of the entire cake to create a marbled effect.
Chill in the refrigerator overnight and travel to the freezer for 2 hours before cutting and serving.
Information Category Desserts,Cheesecake Yield 12 Average ( votes): Print recipe
Source: popsugar.com