This rainbow unicorn “cheese” cake will make you glow from the inside out. It’s packed with both antioxidants and flavor. It’s a vegan dessert that is fun to make – hello, color mixing – and fun to eat. Watch the video and learn how to bring the magic to your table.
- For the crust:
- 4 dates, pitted
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/2 cup almond milk
- 2 cups almond flour
- For the filling:
- 3 cups cashews, soaked overnight, 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 powder
- Add 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 place into the freezer for 10 minutes.
- While crust is setting, add cashews, lemon juice, 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, 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, and 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 move to the freezer for 2 hours before cutting and serving.
- Desserts, Cheesecake
Before you celebrate National Margarita Day at your local bar or restaurant, make this low-calorie recipe at home. Not only will it taste better, but you’ll also save on calories – a lot of restaurant and bar margaritas are made with mixers that contain corn syrup and ingredients you can’t pronounce. This recipe, which purists will love, has only 144 calories and uses natural, simple ingredients.
The margarita has been riffed on several times over, but being a purist, I’m a fan of the classic recipe. And while “classic recipe” may be debatable, the popular 3-2-1 formula (3 parts tequila, 2 parts lime juice, and 1 part Cointreau) is the one I always go back to. Salt is optional.
If you find this recipe too tart for your taste, the tiniest amount of agave syrup should do the trick.
- 1 1/2 ounces 100-percent agave blanco tequila (I use Espolón or Herradura)
- 1 ounce fresh lime juice
- 1/2 ounce Cointreau
- Fill a cocktail shaker with ice. Add the tequila, lime juice, and Cointreau. Shake the ingredients together until chilled, strain into a rocks glass filled with ice, and enjoy!
- Drinks, Cocktails
- 1 drink