FOOD
Smoothie Cakes 4 Ways
For a lighter alternative to cheesecake try one of these four smoothie cakes made with fresh fruits and vegetables.
FOOD
Smoothie Cakes 4 Ways
For a lighter alternative to cheesecake try one of these four smoothie cakes made with fresh fruits and vegetables.
Ingredients
Cake Base
- 1/2 cup walnuts
- 1/2 cup unsweetened, shredded coconut
- 6 soft dates, pitted
- 1 tablespoon coconut oil, softened
- Pinch of sea salt
- 1/4 cup frozen raspberries
- 4 fresh strawberries
- Chopped macadamia nuts
Smoothie Filling
- 2 cups raspberries
- 1/2 cup strawberries
- 1/2 cup coconut butter
- 2 tablespoons coconut oil
- 2 tablespoons macadamia nuts
- 2 tablespoons maple syrup
- 1 tablespoon lime zest
- 1 tablespoon lime juice
Steps
Cake Base
- In a food processor, add walnuts and blend until coarsely ground. Add coconut, dates, coconut oil and salt, and pulse until the mixture comes together. Press into a cake tin, and set aside in the refrigerator.
Smoothie Filling
- In a blender, add all smoothie ingredients and blend until smooth. Pour ingredients over the crust and freeze until set, about 2 1/2 hours. Arrange raspberries, strawberries and macadamia nuts over the top before serving.
Ingredients
Cake Base
- 1/2 cup walnuts
- 1/2 cup unsweetened, shredded coconut
- 6 soft dates, pitted
- 1 tablespoon coconut oil, softened
- Pinch of sea salt
Smoothie Filling
- 2 cups banana
- 1/2 avocado
- 1/2 cup pineapple
- 1 cup spinach
- 1/2 cup coconut butter
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon spirulina
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- For the decoration topping:
- Shredded coconut
- Mint
Steps
Cake Base
- In a food processor, add walnuts and blend until coarsely ground. Add remaining ingredients for the cake base and pulse until the mixture comes together. Press into a cake tin, and set aside in the refrigerator.
Smoothie Filling
- In a blender, add all smoothie ingredients and blend into a smooth puree. Pour ingredients over the crust and freeze until set, about 2 1/2 hours. Garnish with shredded coconut and mint, then serve.
Ingredients
Cake Base
- 1/2 cup walnuts
- 1/2 cup unsweetened, shredded coconut
- 6 soft dates, pitted
- 1 tablespoon coconut oil, softened
- Pinch of sea salt
Smoothie Filling
- 2 cups mango
- 1/2 cup pineapple, chopped
- 1/2 cup coconut butter
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 2 teaspoons turmeric
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- For the decoration topping:
- Frozen mango shapes
- Edible marigold and nasturtium flowers
Steps
Cake Base
- In a food processor, add walnuts and blend until coarsely ground. Add remaining ingredients for the cake base and pulse until the mixture comes together. Press into a cake tin, and set aside in the refrigerator.
Smoothie Filling
- In a blender, add all smoothie ingredients and blend into a smooth puree. Pour ingredients over the crust and freeze until set, about 2 1/2 hours. Garnish and serve!
Ingredients
Cake Base
- 1/2 cup walnuts
- 1/2 cup unsweetened, shredded coconut
- 6 soft dates, pitted
- 1 tablespoon coconut oil, softened
- Pinch of sea salt
Smoothie Filling
- 2 cups blueberries
- 2 small roasted beets
- 1/2 cup coconut butter
- 2 tablespoons coconut oil
- 2 tablespoons chia seeds
- 2 tablespoons maple syrup
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- For the decoration topping:
- 1/4 cup frozen blueberries
- 2 tablespoons chopped fresh blueberries
- Edible lilac flowers
Steps
Cake Base
- In a food processor, add walnuts and blend until coarsely ground. Add remaining ingredients for the cake base and pulse until the mixture comes together. Press into a cake tin, and set aside in the refrigerator.
Smoothie Filling
- In a blender, add all smoothie ingredients and blend into a smooth puree. Pour ingredients over the crust and freeze until set, about 2 1/2 hours. Garnish with blueberries and edible flowers.