Rainbow Cheezecake Barsby Nicole Maree
Gluten free, Dairy free, Vegan, Soy free.
These unicorn coloured cheezecake bars are sure to put a smile on your face. They taste like a fruit smoothie and I am so in love! Naturally coloured, these treats use no artificial colours or food colouring so you can enjoy without hesitation.
- 100g Cashews, raw and unsalted
- 150g Sunflower seeds
- 100g Shredded coconut
- 40g Cacao powder
- 150g Medjool dates, pitted
- 1 tbsp Lemon zest
- 1/2 tbsp Coconut oil
- 350g Cashews, soaked in filtered water for minimum 4 hours or 1 hour in boiling water
- 200ml Rice malt syrup
- 60ml Lemon juice, freshly squeezed
- 50g Coconut oil, softened
- 400ml Coconut cream, tinned
- 1/2 tsp Vanilla extract
- 1/2 cup Blueberries, frozen
- 1 tsp Spirulina
- 2 tsp Beetroot powder
- 1/2 cup Strawberries, frozen
- 1/2 cup Blackberries, frozen
- 2 tsp Turmeric, ground
- 3/4 cup Mango, frozen
- 50g Dark chocolate, vegan and melted
- 100g Orange, fresh and sliced
- 100g Strawberries, fresh and sliced
Eat a Rainbow!
Crust: Line the base and sides of a 27cm x 18cm slice tin with baking paper allowing the baking paper to hang over the sides for easy removal.
Place cashews and sunflower seeds in a food processor and process until they are finely ground. Add shredded coconut, cacao powder, medjool dates, lemon zest and coconut oil. Process until mixture sticks together. Adjust sweetness.
Once it’s all combined, press the crust mixture into the slice tin, making sure you press it out evenly. Place in the fridge while you prepare the filling.
Filling: Drain and rinse the soaked cashew nuts very well. Blend the cashew nuts, rice malt syrup, lemon juice, coconut oil, coconut cream and vanilla in a food processor or high-speed blender until very smooth.
Divide the filling equally into 4 small bowls with 275g of mixture in each bowl and mix colours below.
Add one part of the mixture to a clean food processor or high-speed blender with blueberries and spirulina. Blend until smooth and set aside.
Add another part of the mixture to a clean food processor or high-speed blender with beetroot powder and frozen strawberries. Blend until smooth and set aside.
Add another part of the mixture to a clean food processor or high-speed blender with frozen blackberries. Blend until smooth and set aside.
Add the last part of the mixture to a clean food processor or high-speed blender with frozen mango and turmeric powder. Blend until smooth and set aside.
Transfer colourful batter to four separate piping bags. Twist the tops and place them in a large bowl.
Starting with one colour, cut the bottom of the piping bag and place a few generous dollops of batter all over the crust. Repeat with other colors (making sure you evenly distribute them) until you reach the top of the pan.
Once your dollops are filled to the top, stick a skewer or knife down into the batter and make a swirling like motion all over the pan.
Freeze for 3 hours.
Garnish: Remove from freezer and sit at room temperature for 30 minutes before serving. Using a warm, sharp knife cut the cheesecake into 16 bars. Garnish with a dollop of dark Vegan chocolate and fresh strawberries or orange slices.
Store remaining cheesecake in an airtight container in the freezer for up to 2 weeks