Instructions

1. 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.
2. 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.
3. 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.
4. 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.