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Mini rainbow cashew cheesecakes

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Spring is in the air (literally) and I am back to working with with the vibrant colors of SuperNaturals plant based food dyes. They use food and plants to create beautiful colors which the kiddos can’t get enough of. Not a sponsored post, just a brand I stand by. They are sold on Amazon and in NYC Whole Foods.

Recipe for mini rainbow cashew (some matcha) cheesecakes

Serving 10

Prep time 20 mins

Freeze time 20 mins

Ingredients

Base Layer:

  • 1 cup gluten free oats, dry toasted

  • 1/4 cup raw pecans

  • 1/4 cup raw almonds

  • 1 cup pitted and soaked dates (soaked in water to soften)

  • 1/4 cup melted coconut oil

  • 1 teaspoon cinnamon

  • 1 teaspoon salt

Cheesecake layer

  • 1 cup cashews ( I can be soaked in water overnight for easier digestion and better blending)

  • 1/2 cup unsweetened coconut cream

  • 1/4 cup melted coconut oil

  • 3 dated, pitted and soaked

  • 1 tablespoon lemon juice

  • pinch of salt

  • natural food dye, like SuperNatural Brand, can also use turmeric for yellow, we used matcha for green, beet powder for pink.

  • Sprinkles optional (I used SuperNatural brand)

Directions

  1. To make base layer, blend all ingredients together in a food processor or high speed blender. When the mix resembles a ball or clumps spoon into a mini muffin pan or small silicon mold and fill up half way (I used a heart shaped mold).

  2. Set in the freezer to take shape while you bake the base.

  3. Mix all ingredients together for the base except the food dyes in a food processor. Let the food processor run for about 5 mins until the cheesecake mix is smooth and creamy. You may need to add more coconut cream.

  4. Divide mix into for small mixing bowls and add food dyes.

  5. Once you have your desired colors, place cheesecake layer on top of base and let freeze for about 20 mins.

  6. Top with sprinkles and serve!

    **These treats to do need to kept either frozen or in the fridge. They will melt at room temp.