RAW VEGAN UNICORN CAKE

First off I would like to apologize for taking so long to post this recipe. We moved right after my daughters first birthday and it has taken me much longer than I had anticipated to settle in to our new home.

Anyways……here is the recipe! My daughter absolutely loved it! The best part is she has never had candy, cakes or sweets so watching her devour that cake made my heart explode with joy!

Raw unicorn vegan cheesecake

Ingredients:

BASE

1 cup mixture of sunflower seeds, coconut flakes, almonds or any other nut you like.

¾ dates, soaked in water overnight

CHEESECAKE MIXTURE

2 cups cashews, soaked in water overnight

¾ cup coconut cream, chilled in fridge overnight

1/3 cup coconut oil

1/3 cup coconut butter

VANILLA FLAVORING

1 tbsp maple syrup

1 tsp vanilla bean powder or extract

LEMON FLAVORING

2 tbsp maple syrup

½ lemon, zest and juice

½ tsp turmeric powder

MINT FLAVORING

2 tbsp maple syrup

Small handful of spinach (any dark leafy green will do)

1 drop of peppermint essential oil

BLUEBERRY FLAVORING

2 tbsp maple syrup

2 tbsp coconut oil

Small handful blueberries

MIXED BERRY FLAVORING

2 tbsp maple syrup

2 tbsp coconut oil

Small handful of blueberries and raspberries

PINK FLAVORING

2 tbsp maple syrup

1 tbsp dragon fruit (I get packets of it at the local health food store in the frozen section)

INSTRUCTIONS:

1. For the base, drain the dates and add all ingredients to a food processor. Whiz until combined. Pressed mixture into a small lined cake tin (I used a 15cm cake tin), reserving a handful of the mixture for decorations.

2. For the cheesecake mixture, add all ingredients to a high-speed blender (I used a vitamix) and blend until smooth.

3. Divide cheesecake mixture evenly into 6 small bowls. Add a flavoring to each of the 6 bowls and mix each bowl until combined. If you need to, use a hand held blender or whiz stick to further puree the cheesecake mixture. You will need it for the mint cheesecake since the spinach will need to be pureed.

4. Alternatively spoon all the cheesecake mixtures into cake tin reserving a spoonful of each mixture. Have fun with this! Freeze cake for 4-6 hours or until set.

5. Meanwhile, pick your favorite flavorings and mix separately with the reserved base mixture. Roll into desired number or balls or shapes (I used mine as a base for all the decorations).

6. Decorate cake with the remaining cheesecake mixture and balls/shapes. Thaw out cake to serve or store in an airtight container n the fridge for 3 days or in freezer for a few months.

I hope you all enjoy this fun recipe. The decorations were items I had collected over the years. The crystals you can find at a local gem shop and a good place to score other fun items is ETSY. The unicorn and rainbow signs I purchased at a local children’s store.

www.ajanellphotography.com photo credit