Ingredients:

Base Ingredients:

• 2 cups blanched almonds
• 1 cup shredded coconut, unsweetened
• 5 medium pitted dates
• 2 Tbsp. agave syrup
• ½ tsp of sea salt
• 2 tsp turmeric
• 2 Tbsp. cup coconut water (add bit by bit)

Pink and Blue Layer Ingredients:

• 3 ½ cups of macadamia nuts, soaked in water for 6 or more hours
• ¾ cup melted coconut oil
• 1 ½ cups of almond milk
• 1 cup agave syrup
• 1 tsp vanilla extract
• ½ cup of defrosted strawberries
• 2 tsp Rawnice pink pitaya powder
• 2 Tbsp. mixed berries
• 2 tsp Rawnice blue spirulina powder

Directions:

Base Method:

1. Place all dry ingredients in the blender and pulse until well combined.
2. Add in coconut water a ½ Tbsp. at a time. Mixture should be tacky and sticky not runny, you may not use all the coconut water.
3. Scrape mixture out of the blender and push into the base of 12 silicon mini cake moulds.
4. Refrigerate while you make the top layers

Creamy Layer Method:

1. Drain macadamia nuts
2. In a clean and dry blender process all the ingredients (except berries and Rawnice powders), until smooth.
3. Separate the mixture into thirds, leaving 2/3 in the blender
4. Add pink pitaya powder and strawberries to the 2/3 in the blender and process until smooth
5. Pour just over half of the pink pitaya mixture over the bases of all twelve mini cakes, cover the silicon moulds and freeze for 2 hours
6. Fit a piping bag with a wide star mouth and add the other, (just under) half of the pink pitaya mixture to it. Place in the refrigerator
7. Clean and dry blender and add the white un flavored 1/3 of the mixture back into the blender.
8. Add Rawnice blue spirulina and berries to the mixture in the blender pitcher and process until smooth.
9. Remove the silicon mould from the freezer, pour in the berry blue mixture until close to the top of the moulds.
10. Place the silicon tray back in the freezer for at least 4 hours.
11. When ready to serve, remove the cakes from their mould by pushing the moulds inside-out onto a tray.
12. Pipe the remaining 1/2 of the pink pitaya onto the mini cakes into whatever design you like
13. Let the cakes thaw for 5 minutes before serving

*Notes:

Any remaining mixture can be placed in a freezer safe container for up to 2 months for use in another dessert or can be placed in a frosting bag, set in the fridge for two hours and used to pipe more on top of the cakes.

Once initially frozen I have found that left overs do not need to be refrozen and will remain holding together and creamy in the fridge for up to one week.