By Chef: Heather Pace
Posted: December 21, 2017
Let’s face it, we could all be adding more greens into our diet and what better way than to sneak them into healthy desserts?! Put this recipe to the test and try serving it to an unassuming friend – they’ll likely have no idea how healthy this dessert is for them.
- 2/3 cup sunflower seeds or almonds
- 2/3 cup shredded coconut
- 1 cup raisins
- 1 teaspoon water
- 2 cups raw cashews
- 1 cup water
- 5 tablespoons coconut nectar
- 1 teaspoon pure vanilla extract
- 1/2 cup melted coconut oil
- 4 tablespoons melted coconut butter
- 1 1/2 — 2 tablespoons whole greens powder (RFR tip — or use your favorite green powder blend)
- Beet root powder, for desired colour
- 2 cups
- 2 tablespoons hot water, or more
- 2 tablespoons melted coconut butter
- 1 1/2 tablespoons melted coconut oil
- Beet root powder, as desired pieces
- Grind the seeds and coconut in a food processor.
- Add the raisins and process until they’re combined.
- Add the water and pulse a few times. The mixture should easily stay together when pressed in your hand.
- Press into the bottom of pan(s) of choice.
- Blend the cashews, water, nectar, and vanilla until smooth in a high speed blender.
- Add the oil and butter. Blend again to incorporate.
- Pour 1/3 of the filling into a bowl and stir in some beet powder.
- Add the green powder to the remaining 2/3 of the filling in the blender and blend. Pour the green filling over the crusts, leaving some space at the top.
- Add a big spoonful of beet filling on top and use the spoon to push it down into the green filling. Spoon a little green filling over the top.
- Chill in the freezer for at least 6 hours, remove the silicone molds or spring form pan and place in the fridge for at least 6 hours.
- Whisk all ingredients together until smooth. If it’s too thick to drizzle, add a touch more water. Just a little to start so that it doesn’t get runny. It will firm up quickly on the cold cakes.