RAINBOW CHEESECAKES
Beautiful colours to brighten your day 🌈
Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka
INGREDIENTS
BASE (makes 6)
- 30g coconut oil (melted)
- 30g agave syrup or maple
- 110g oat flour ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
CREAM LAYER
- 180g cashew butter (or cashews)
- 195g coconut milk (canned, thick white part)
- 6 tbsp coconut oil (melted) - 70g
- 3 tbsp agave syrup or maple
- @unicornsuperfoods matcha, gojiberry and pink berry blends
METHOD
- Mix the base ingredients in a bowl until you have a sticky dough
- Line a cupcake tin with paper cupcake cases and divide the dough into 6 equal pieces. Press each into a circle at the bottom of the tin
- Blend the cream ingredients until smooth (excl superfood blends) and split the cashew cream between 3 small bowls
- Add 1-2 tsp of @unicornsuperfoods blends into each bowl and stir
- Fill each cup with 1 tbsp of cashew cream colour 1. Freeze for 20 minutes until firm, and repeat with remaining 2 colours.
- Top with freeze dried berries and nuts. Ready to eat! Refrigerates for 2-3 days.
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