Maybe you have noticed that lately I haven’t been as active here as I normally am – that is because I have been working away behind the scenes on quite a few super exciting projects that I cannot wait to share with you. One of the biggest projects of late has been the amazing opportunity to act as Editor in Chief of Go Gluten Free magazine’s summer 2015 issue! After a lot of intense work and plenty of sleepless nights I am thrilled to say that the issue is within days of being shipped off to print and now all that is left is to eagerly await it’s arrival on the new stands in May.
Working on the magazine seemed to make the subject of color a reoccurring conversation in my daily life. I found myself over and over being drawn to recipes, images, and stories that really embraced eating the rainbow and leading a colorful life.
I already knew that bold, beautiful, sometimes even obnoxious colors get me and bring a huge smile to my face. They captivate my attention, and they move me. Maybe this is why we choose to hang colorful graffiti art on the walls of our home. Maybe this is why I was drawn to my husband who shows no fear when it comes to color in his designs. Maybe – just maybe this is why my obsession with colorful latte bowls is teetering on the edge of needing an intervention and I know it is definitely behind my obsession with dragon fruit.
There is just something about that flamingo pink hue that only dragon fruit can impart. No, there isn’t any added food coloring here in this technicolor icebox cake. Just loads of raw fruit, nuts and a few spices in this beauty!
- ½ cup raw almonds
- 1 cup gluten free rolled oats
- 1 cup chopped, pitted Medjool dates
- ¼ teaspoon salt
- 1/2 cup shredded, sweetened coconut
- 1 tablespoon vanilla bean paste
- 2 cups raw cashews, soaked in water for at least 30 minutes preferably overnight
- ⅓ cup coconut oil, in liquid form
- ½ cup light agave
- ¼ cup freshly squeezed lime juice
- Zest of 1 lime
- 2 (3.5 ounce) dragon fruit smoothie packs
- 2 large frozen bananas cut into 1–2 inch chunks
- 2 tablespoons almond milk
- 1½ teaspoons vanilla bean paste
- 1 cup frozen organic strawberries
- 1/2 cup freeze dried raspberries crushed into a powder
- Make the crust: In the bowl of a food processor fitted with the “S” blade combine the almonds, oats, dates, salt, coconut, and vanilla bean paste. Process until the ingredients begin to clump together, about 2-3 minutes. Transfer the mixture to an 8-inch spring form pan, gently pressing the crust into the pan and around the edges until the crust layer is level and smooth.
- Dragon Fruit Layer: In the bowl of a clean food processor fitted with the “S” blade or in a high powered blender combine the soaked cashews, coconut oil, agave, lime zest, lime juice, and smoothie packs. Blend until completely smooth, stopping to scrape the sides as necessary. This step can take anywhere from 3-5 minutes depending on the strength of your machine. Pour the blended cashew layer over the crust. Smooth the top with a rubber spatula until even and gently tap the pan against the kitchen counter to release any air bubbles that are trapped in the filling. Cover and place the pan in the freezer for 2 hours to set.
- Strawberry “Ice Cream” Layer: In the bowl of a clean food processor fitted with the “S” blade combine the frozen banana pieces, almond milk, and vanilla paste. Process until the mixture resembles the consistency of soft serve ice cream; this will take at least 2-3 minutes. If your food processor seems to be struggling feel free to add another tablespoon of almond milk. Once the bananas are to the right consistency add the frozen strawberries and process again, scraping the sides as necessary, until the berries are incorporated and the mixture resembles soft serve ice cream. Pour the “ice cream” over the partially frozen dragonfruit layer and smooth the top with a silicone spatula. Gently tap the pan against the kitchen counter to release any air bubbles that are trapped in the filling and place in the freezer until set, about 3-4 hours.
- To serve: Place the spring form pan refrigerator for 30 minutes. Gently remove the side wall of the pan from the cake. Using a small mesh strainer gently sift raspberry powder over the top of the cake. Slice and serve. Store any uneaten cake completely wrapped in the freezer.