food

Smoothie Cakes 4 Ways

Name: BLUEBERRY BEET
Yield: 1
Ingredients: For the 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; For the 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

For a lighter alternative to cheesecake try one of these four smoothie cakes made with fresh fruits and vegetables.

BERRY LIME BANANA AVOCADO MANGO PINEAPPLE BLUEBERRY BEET

Ingredients

For the 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
For the 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
For the decoration topping:
1/4 cup frozen raspberries
4 fresh strawberries
Chopped macadamia nuts

Steps

Make the 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.
Make the 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.