MARSHMALLOW CREAM CAKE
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Serves: 8-12
INGREDIENTS
Crust:
- 1 cup dry quinoa
- 1/4 cup melted coconut oil
- 1/4 cup coconut sugar
Mint layer:
- 1 cup raw cashews, soaked in water for 3 hours then rinsed
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/6 cup coconut sugar
- 1/6 cup fresh mint leaves
- 1-2 teaspoons spirulina powder, as desired
- 1 tablespoon coconut oil
- 2 tablespoon chia seeds
Vanilla layer:
- 1 1/6 cups raw cashews, soaked in water for 3 hours then rinsed
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/6 cup coconut sugar
- 1 tablespoon coconut oil
- 2 tablespoon chia seeds
- 1 teaspoon vanilla extract
Pink layer:
- 1 cup raw cashews, soaked in water for 3 hours then rinsed
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/6 cup coconut sugar
- 1 tablespoon coconut oil
- 2 tablespoon chia seeds
- 1/4 cup red beet, peeled and sliced thinly