INGREDIENTS:

• Crust:
• 1 cup Medjool dates, pitted (alternatively you could use dried figs)
• 1½ cup raw walnuts (or half-half oats/almonds/coconut)
• 1 pinch of sea salt
• Filling:
• 3 cups raw cashews, soaked for min. 6 hours
• 1 cup coconut butter, melted
• 1 (15oz) can full-fat coconut milk (make sure it's at room temperature or it will harden up the coconut butter)
• 1 cup water
• juice and zest of 1 organic lemon/lime
• ¾ cup maple syrup
• 1 Tbsp vanilla extract or vanilla powder
• Color Layers:
• 1 tsp Unicorn Superfoods berrylicious blend
• 1 tsp Unicorn Superfoods ocean blend
• 1 tsp Unicorn Superfoods alkalizing blend
• 1 tsp Unicorn Superfoods tropicana blend
• 1 tsp Unicorn Superfoods pink pitaya

METHOD:

1. Line the bottom of a 20cm round cake tin with parchment paper.
2. Add all your crust ingredients into a food processor/high speed blender and pulse until you get a sticky dough. Place the dough into the cake tin and use your fingers to press down evenly. Place into the freezer to chill.
3. For the filling simply add all ingredients to a high speed blender. Blend on high for 60 seconds until completely smooth. Divide the filling equally into 6 different bowls. Add about 1 tsp of the 5 Unicorn Superfood blends to each bowl and blend each layer separately (make sure to clean your jug in between).
4. Pour the first layer onto the crust and use a spoon to even out the filling. Place into the freezer for min. 30 minutes until firm and repeat this step with all the other layers. Finish with a final white cream layer and add some colorful sprinkles/colored desiccated coconut/other decorations on top and freeze for another 3-4 hours (or overnight).
5. Carefully remove the tin and let it thaw a bit before cutting into pieces. Store in the fridge for 3 days and freezer up to 2 months.