A healthy Unicorn Cheesecake? You read that right: Paleo cashew cheesecake with rainbow colors and fruit. No icing – we decorated this with wildflowers!
- 3/4 cup shredded coconut (unsweetened)
- 1 1/2 cups nuts (I used 1/2 cup pecans and 1 cup almonds)
- 2 Tbsp coconut oil (melted)
- 2 Tbsp maple syrup
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 cups cashews (soaked 4 hours to overnight in filtered water)
- 1/2 cup coconut milk
- 1/2 cup maple syrup
- 1/2 cup coconut oil (melted)
- 2 Tbsp lemon juice
- 3 tsp vanilla extract
- 1/4 tsp salt
- 1 cup strawberries
- 1 yellow mango
- 1 pinch turmeric (for color)
- 1 kiwi
– or –
- juice of 1 lime
- 1/4 – 1/2 avocado
- 1 kiwi
- 1 cup blueberries
- 1 cup blackberries
- large carrot (peeled)
- Line a 6″-8″ spring-form pan with parchment paper.
- Place all crust ingredients in a food processor and work it, baby! Er, process it until it’s a course gravely texture.
- Pour into the spring-form pan and press down making a firm base.
Note: You’re allowed to guess-timate amounts for each flavor. Start with the amounts listed here and add more fruit as needed for flavor/color. Keep in mind that when served refrigerated that the flavors will be a little muted.
Note: If doing 5 colors, each flavor will be about 0.7 cups each – 1/5 of 3.5 L (look at your total amount in the blender and divide by the number of flavors you’re using. Why am I tell you this? You get it.)
- Dispose of water remaining in soaked cashews.
- Put all filling base ingredients in a high powered blender.
- Blend until smooth and creamy.
- Pour all but 0.7 cups (one flavor-worth) of the mixture into a large bowl or container.
- Add first flavor’s fruit (i.e. strawberries). Test for taste and add more salt/fruit/lemon juice/maple syrup as desired. Pour into its own bowl.
- Rinse out the blender in preparation for the next flavor. Alternatively, shrink yourself down small enough to fit your head into the blender and lick it out. Be safe when you’re doing this: unplug the blender.
- Repeat Steps 1-3 for each of the remaining flavors.
- Add each flavor into the spring-form pan, a couple of spoonfuls of each flavor at a time – red through purple, and repeat until finished. Using a knife or the handle end of a spoon, “draw” some random lines and patterns in the multicolored filling to add interesting swirls to the appearance – but not too much! You don’t want the colored layers to blend together.
- Put in freezer for 1-2 hours to harden.
If frozen, allow the whole thing thaw out before serving and refrigerate any remaining servings.
- At an angle, cut ears off of the fat end of your carrot (see the video above to see what I did).
- Remove the remaining cut part of the carrot so that you’re left with a shorter carrot than before with a flat end. Use this part as the unicorn’s horn.
- Place the ears and horn on the cheesecake as desired and decorate with wildflowers. The cheesecake is soft enough that you can press the base of the flowers into the sides as desired. I used 1/4 inch bits of leaf stems like nails for the eye flowers. No hammer required.
Do you have more of a savory-tooth? Check out our Salted Caramel Cashew Cheesecake. It’s one of the best desserts I’ve ever made!
- Category: Dessert
- Method: Blender