Ingredients
- 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
Instructions
- 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.
Oh my gosh these colours are amazing!! This is such a beautiful recipe, thank you for sharing it.
Thank you so much Anna!
The colour is amazing!! How can you not be drawn to this flamingo pink!? I’m with you all the way.
Congrats on the new magazine!!! Super excited to see it.
Thank you so much Sam!! I happen to love flamingo pink…probably more than I should;)
Wow! Absolutely gorgeous! And congrats on the magazine gig….that’s big time!
Thank you Jenn!
Congrats on the EIC role – I can’t wait to see what you do!
Thank you so much Aida! I cannot wait to share it 🙂
Looks amazing Meg!
Thanks so much Lisa!
Hi Meg, this looks fantastic!!
Is there anything I can sub in for the cashews? Bella is allergic to cashews and peanuts.
★★★★★
Hey Ginny! You can use an equal amount of any other nut in their place, just know that some of them you will have to soak longer. Those with a high fat content give the most similar, creamy results I would try macadamias or pine nuts first. Almonds may work, but I am unsure how smooth the final texture would be. I haven’t tried a substitute like this for myself yet, so please let me know how it works out!
I’m fairly new to gf foods. I have hypothyroidism and urticaria. So I’m allergic to different foods at certain times. Some days I just feel like giving up but my grandchildren keep me going. I’m so excited about your recipes. It reads wonderful. Now I have to try it. Thanks for making it easy for us.
★★★★★
Thank you so much for commenting Amina! I am so happy you have found our site and I hope you love the recipes:)
This cake is a real stunner! Can not wait to see that Go Gluten Free issue–I know it’s going to be gorgeous!
Oh you rock, you rock, you rock!!
I heart you big time Sherrie!