top of page
  • Writer's pictureKelly

Raw Unicorn Zebra Cheesecake (2-Tier Immune-Boosting Mango, Pitaya, Açaí White Chocolate Cake)

Updated: Apr 14, 2023

That title's a mouthful! What I couldn't include in the title bc character limits (UGH) was that this cake is 100% Raw, Vegan, Gluten-Free, Paleo, Refined Sugar Free, and Naturally Colored. Also, it is blue, pink, and purple and I used a zebra layering technique to get a beautiful tri-color zebra stripe pattern in the cross-section when you cut into it. And this cake features other flavors such as raspberry, passion fruit, and coconut with hints of orange, ginger, and lemon. You'd think that this cake must sacrifice on flavor because it's so healthy and (almost) too beautiful to eat, but it is a unicorn explosion in your mouth and D-E-L-I-C-I-O-U-S!! It's very fruit-y, very white chocolate-y, über sweet, is infused with tropical flavors, and has a little tang for that cheesecake-y effect. And it is loaded with all sorts of immune-boosting, nutrient-dense ingredients. And the texture is amazingly creamy and soft.




This is my first 2-tier raw cake! Or at least it's my first successful 2-tier raw cake. I tried a Creamsicle Champagne White Chocolate 2-Tier Orange & Blue Raw Cake titled "Effervescent Aquarius" for New Year's, but let's just say it didn't go as planned.. But sometimes you have to have a couple a failures before you have success.


This cheesecake is wicked delicious, healthy, and dreamy texture-wise. And for the simple decoration, I used melted coconut butter naturally colored purple (purple-colored white chocolate would work too) for a drip on the top tier, piped tri-color leftover filling creams, and fresh raspberries. An optional (advanced) decoration is a type of crystal-shaped gummies known as kohakutou. They are made of an edible sweetened agar jelly (so they're vegan) that's colored and flavored, then chilled to set and solidify, and cut into crystal shapes. In keeping with my healthier recipes, I've found a way to make kohakutou refined sugar free and natural and still have them set properly. You can create a bursting geode effect out of the side of the raw cake if you wish, or simply decorate the top of the cake with the kohakutou. I'll talk more about this garnish later in the post and show pictures.




This cake is 100% raw, vegan, gluten-free, paleo, refined sugar free, and natural, but please note is is maple-sweetened. On the bright side, I have another fully date-sweetened cake coming to The Dimpled Date soon, but I'll say no more..


But isn't this cake beautiful? It features many flavors, but the main ones are mango, dragon fruit (AKA pitaya), açaí, raspberry, passion fruit, coconut, and white chocolate. Between the tropical fruit, berry, and white chocolate flavor profiles, this cake has all the unicorn vibes you could dream of in each bite. It's reminiscent of cotton candy in flavor (except healthier and fruitier), is melt-in-your mouth silky goodness, and the fruity crust is deliciously sweet, a little tart, chewy, brightly berry-ish in flavor with unicorn notes, and is arguably my favorite of the crusts I've made thus far. Honestly, the only thing that could make this cake better is prickly pear fruit (AKA cactus pear), but it's not in season where I live. Nonetheless, the cake is beyond amazing and doesn't need additional flavor.




Btw, the first photo above has the red kohakutou as a garnish on top of the cake, so you can see what the gummy crystals look like.


So what makes this cake so healthy and immune-boosting? Read on for the nutrition and health benefits!



Nutrition of Star Ingredients in this Cake and Possible Health Benefits


Dates- Like every ingredient in this list, dates are an immune-boosting superfood, and are brimming with fiber, protein, antioxidants, potassium, iron, and magnesium. Dates can also promote digestion, protect against anemia, and support bone health. The majority of recipes on The Dimpled Date are sweetened strictly with dates, and even those that aren't have a date-sweetened option or at least include dates as one of the ingredients. Browse the Recipes page to check them out!


Mango- rich in vitamin C, antioxidants, protein, various other vitamins & minerals, and gut-healthy fiber, mango is an excellent immune-boosting superfruit. It can also support digestive health and heart health. This is my first recipe on The Dimpled Date that features mango!


Dragon fruit- another immune-boosting superfruit, dragon fruit AKA pitaya comes in a variety of colors, with the inner flesh ranging from white to pink to neon fuchsia/purple (see photo below). Dragon fruit is packed with fiber, antioxidants, protein, iron, magnesium, and vitamin C. Like mango, dragon fruit too supports digestion and cardiovascular health. This recipe calls for pink/red dragon fruit (meaning a pink skin with bright pink edible flesh inside). You can find dragon fruit in most supermarkets, such as Wegmans or Whole Foods in the tropical fruit section (typically the area of the store that includes such fruits/vegetables as pineapple, passion fruit, and cassava (yuca). It comes in several varieties, but you want the one that has a bright pink exterior with green/yellow spikes and has a sticker or label that indicates it's red/pink fruit inside). This is my first recipe with fresh dragon fruit, but for more recipes with dragon fruit powder, check out my recent Valentine's Pop-Tarts. Here's a picture of pink/red dragon fruit:


Fresh orange juice- freshly squeezed orange juice is rich in immune-boosting vitamin C, antioxidants, and folate. Vitamin C also helps boost the body's production of collagen, which is a vital component of skin, hair, and internal body tissues. For more of my recipes with orange, check out my Healthy Citrus Cakesicles and "Pink Poinsettia" Raw Cake


Raspberries- raspberries are loaded with antioxidants, vitamin C, fiber, manganese, and beneficial plant compounds that support immune health, aid digestion, and have anti-inflammatory properties. For more of my recipes with raspberries, check out my Healthy Raspberry Pop-Tarts


Açaí- another superfruit, açaí is brimming with omega-3s, antioxidants, fiber, and vitamin A and supports heart and immune health. I use frozen açaí puree packets and defrost them in the fridge overnight before using. Then, the next day, all I have to do is defrost them at room temp briefly, then pour into the ingredients for the recipe. This is (shockingly) my first recipe with açaí!


Lemon juice- lemon juice contains vitamin C and antioxidants. It is a great addition to water which can help with hydration and flushing the liver. For more of my lemon recipes, check out my Lemon Ricotta Blueberry Muffins and Lemon Square Smoothie


Herbal tea- herbal tea promotes relaxation and is believed to offer some health benefits depending on the type of tea. It is naturally caffeine-free. For more of my recipes with herbal tea, check out my Raw Peppermint Bark Cake (which has spearmint/peppermint tea)


Ginger- ginger aids digestion and may also support a healthy immune system. For more of my recipes with ginger, check out my Butternut Squash Soup and Golden Milk Overnight Oats


Unsweetened coconut milk yogurt- unsweetened coconut milk yogurt is packed with healthy fats and probiotics without the added sugar. Probiotic dairy-free yogurt supports a healthy gut and immune system. For more of my recipes with unsweetened coconut milk yogurt, check out my Raw Lavender White Chocolate Cheesecake.


Homemade walnut milk- homemade unsweetened walnut milk (essentially soaked walnuts + water blended and filtered) is rich is omega-3s, protein, and antioxidants without the added sugar, thickeners, and additives that tend to come with store-bought plant milks. Plus, it tastes so fresh and nutty with a nice sharp walnut bite. For more of my recipes with walnuts, check out my granolas (Matcha, Golden Milk, Pink Lemonade, and PB are my personal faves), Carrot Cake Energy Balls, and Oatmeal Cookies.


Cacao butter- the fat extracted from pressing cacao (cocoa) beans, this superfood contains healthy fats, antioxidants, iron, and magnesium while being free of caffeine. For more of my recipes with cacao butter check out my White and Dark Chocolates and my No-Bake Matcha Cookies N Cream Cake.


Unsweetened passion fruit juice- passion fruit itself boasts high levels of vitamin C, vitamin A, and antioxidants, and some of this nutrition carries over into passion fruit juice. You can especially reap the benefits of these nutrients by choosing an unsweetened passion fruit juice (or unsweetened passion fruit juice blend) like Ceres' Passion Fruit Juice Blend (completely sweetened with fresh fruit juice not from concentrate).


Green spirulina- a type of blue-green algae (in whole food form) often used as a natural food colorant and one of the most nutrient-rich foods in the world, green spirulina is touted for its ability to support heart health, skin and hair health, and immune health and is celebrated for its detoxifying properties. It is rich in antioxidants like chlorophyll, phycocyanin (blue antioxidant pigment), and beta-carotene and is also an excellent source of plant-based protein, iron, omega-3 & omega-6 fatty acids, vitamin C, potassium, B vitamins, copper, and magnesium. For more of my recipes with green spirulina, check out my Spinach Spirulina Apple Muffins.


Blue spirulina- this is the phycocyanin blue antioxidant pigment extracted from green spirulina. This type of spirulina shares many of the health benefits of green spirulina without the fishy smell and ranges from a light sky blue color to a vibrant cobalt blue color. Blue spirulina is a popular natural food colorant and you may know it as Blue Majik. For more of my recipes with blue spiruluna, check out my Unicorn Pop-Tarts.


Psyllium husk- a thickener used in vegan and raw cuisine that's rich in fiber and can support heart health and aid digestion by promoting healthy bowel movements. This is my first time using psyllium husk in a recipe for The Dimpled Date!





For my own sanity, I will still avoid the "Substitutions" section for this post because the ingredients list is long and very complicated, given that this cake has 3 different layers and is a raw cake (therefore, it's harder to substitute the ingredients because slightly changing the recipe can mess up the texture, stability, creaminess, zebra stripe pattern, sweetness, flavor, etc.).


But what I will do now is elaborate on the geode-bursting kohakutou advanced decoration for this cake!


There's a picture of that wonderful "bursting geode" effect! And I was originally intending to have purple and blue gummy crystals too, but unfortunately only the red ones turned out, so I went with those (but the red is kinda cool because they look like rubies).


With this recipe, I discovered you can cut/carve raw cake, as you'll also see in my upcoming Mini Heart Chocolate-Covered Cherry Cheesecakes post. I didn't know that it was possible until I tried it, and I haven't seen anyone do it or even attempt it, but I found that semi-frozen/defrosted cakes are actually quite easy to cut/carve, just like regular cake! (you just have to know how to do it).


How I did it:


1. I made the agar jelly for the kohakutou as indicated in the directions for this recipe and left it in the fridge to set. Then, I cut out the set jelly into crystal shapes.


2. I used a sharp knife and traced then made a couple incisions of the general area I wanted to cut out of the top tier of the defrosted raw cake for the "crevice" to stuff the kohakutou in. Then, I cut/carved through the defrosted cake (at an angle in some parts) and removed the traced area a couple chunks of cake at a time, and I cleaned out the crevice of excess cake to make enough room for the gummy crystals (just like with doing a geode effect with baked cake). The only difference between doing a bursting geode effect on a raw versus baked cake really is that you need to frost the crevice of baked cakes with frosting to get the crystals to stick, whereas with defrosted raw cake you don't need to do that, as the raw filling acts as that "frosting" or "glue" to attach the crystals to. Then I took my kohakutou and started in the deepest, innermost part of the crevice and started stuffing them in there to cover that entire area, gently pressing the gummy crystals against the filling so they stuck (you can also use the leftover piped creams from the fillings and pipe a little to get them to stick better, but you shouldn't need it). Then, I started adding kohakutou to the walls on the inner sides of the crevice and this is where I started having a couple extending out of the cake and made some stick out sideways to have that bursting crystal effect (don't have too many sticking out or placed wonky though because it will start to look like spikes and not at all like crystals). Next, I filled in the empty spots with more crystals to fill in the crevice. Lastly, I took dark natural/vegan food coloring (purple, blue, or black would work well) and using a food-safe paintbrush, brushed the crystals in the deepest, innermost part of the crevice with it to give the illusion of depth (this step really helps make it look good).


The result:


Traditionally, kohakutou are made with white sugar, artificial candy flavorings, and artificial food dye. I knocked all three of these off of the ingredients list and replaced them with cleaner, more natural ingredients. Specifically, I used maple sugar to sweeten my kohakutou (because maple syrup is too liquid-y and prevents the agar jelly from setting properly and coconut sugar is darker and you really want kohakutou to be as light/clear as possible). I use only natural extracts to flavor my kohakutou such as natural raspberry extract, real vanilla extract, and real almond extract and I only use natural/vegan/GF/sugar-free food coloring to color my kohakutou (my favorite natural/vegan/GF/sugar-free food dye brands are Supernatural Kitchen, Color Garden, and Color Kitchen). I've never seen anyone make refined sugar free, let alone natural, kohakutou, so I've innovated these classic crystal gummies in that regard.


Oh, and just an FYI: the agar jelly for the kohakutou will be a brown color at first due to the maple sugar prior to coloring, so be sure to color the jelly a bright color like pink, red, blue, or purple.


Kohakutou are pretty mild and have a very interesting firm gummy texture. They're not overly sweet but rather mildly pleasant, and I flavored mine for this recipe to be unicorn flavored (AKA raspberry + vanilla + almond). You can really do the crystals bursting out of the cake wherever you want, so get creative!


The kohakutou stay good at room temp for a week, and after 2 days at room temp will dry out and form a "crust" of sorts on the outside while the inside stays moist and gummy.


Typically, people use sickeningly sweet rock candy for a bursting geode effect on cakes, but I can't make rock candy refined sugar free, so I use healthy kohakutou instead. Plus, kohakutou are actually shaped like mini crystals, and you can customize the shape/size/color/flavor of each gummy crystal yourself with kohakutou, unlike rock candy.


This decoration is completely optional, but really brings the presentation up a notch.





A warning: this cake is involved. It has 2 tiers with 3 different layers each with a zebra layering technique. The recipe would be complicated enough if it was 1 tier with only 2 layers with a zebra layering technique. It takes some time and requires washing the blender in between each color filling. But it is so worth it if you're willing to put in the time and effort. It would work really nice for special occasions like for a birthday, parties, or an event.


A part of making this 2-tier cake is putting trimmed bamboo sticks/trimmed straws in the bottom tier. The purpose of this is to support the top tier of the cake so the bottom tier doesn't collapse under it, not to get the two tiers to stick together (which wouldn't work anyways because the bamboo sticks/straws get trimmed). When serving this cake, separate the two tiers then cut each tier individually as its own cake. Remember to remove the support sticks/straws from the bottom tier before slicing (once the cake is defrosted, they'll slip right out. Use a fork/chopstick if needed to help them out of the cake).


The color of the pink filling comes from dragon fruit, the purple filling's color comes from açaí and purple sweet potato powder, and the color of the blue filling comes from blue spirulina.





You can color the crust whatever color you desire. As you see in the photos, I colored the crust for the bottom tier blue and the crust for the top tier pink. You can also color the crust purple, and it's up to you if you want to color one of the crusts one color and the other one a different color or color both crusts the same color.


The photo below shows a cross section of the cake with that zebra stripe pattern. Obviously, I didn't have as much of the blue filling and it spread out more than the others when layering, so there isn't as much of it in the zebra stripe. I will be updating this post with new pictures and recipe improvements, so that blue shows up in the zebra stripe better than it does, but you get the point.


Btw: You don't have to make both tiers if you don't want. You can make this a single tier cake instead by either only making the top 6" tier or only the bottom 8" tier. It will still be show-stopping!






Future Recipes Sneak Peek... Again!


It's that once-every-three-posts time again! The "Future Recipes Sneak Peek" in which I share recipes making their way to The Dimpled Date soon. Three new recipes I've been experimenting with or that I have planned are:


  1. Date-Sweetened Chocolate Hazelnut Silk Truffles

  2. Mini 2-Tier Raw PB Banana & Oat Doggo B-Day Cake (Vet-Approved and Dog-Friendly)

  3. Raw Saffron Pistachio Rose Cake

  4. And a BONUS sneak peek: Fruit-Sweetened Vegan/GF Irish Soda Bread (for St. Paddy's!)


..AND MORE! Stay hungry and stay tuned for more!



Tried this recipe and loved it? Used substitutions that worked? Want to troubleshoot your cake with me if something went wrong? Like it and leave a comment!


In the meantime, stick around for website changes and more new recipes and,


Enjoy!

-K.



Raw Unicorn Zebra Cheesecake (2-Tier Immune-Boosting Mango, Dragon Fruit, Açaí, Raspberry, White Chocolate Cake) (W/ a Pink, Purple, and Blue Zebra Layering Technique) (Raw, Vegan, GF, Paleo, Refined Sugar Free, Natural) (*maple-sweetened*)


Soaking Time: overnight

Prep Time: 1 hour (not including making decorations)

Cook Time: 0 minutes

Chill Time: FIRST: 30 to 40 minutes for the bottom tier only THEN: at least 8 hours or (pref.) overnight for everything

Total Time: at least 2 overnights PLUS 1 hour 30 minutes (I know this sounds intimidating but it's mainly soaking and chilling time)

Servings: one 2-tier raw cake with: one 8" round bottom tier and one 6" round top tier


Ingredients (For the 6" top tier):


For the fruity crust:


-100 grams Medjool dates, soaked 20 minutes in hot water

-100 grams unsweetened dried mixed fruits (such as unsweetened dried cranberries, unsweetened dried sour cherries, unsweetened prunes, unsweetened raisins, etc. Just make sure raisins are one of the fruits you pick // I used 35 grams unsweetened dried sour cherries, 15 grams unsweetened dried cranberries, and 50 grams unsweetened red raisins)

-40 grams unsweetened shredded/desiccated coconut OR hempseed

-1/2 tsp vanilla extract

-1/8 tsp natural raspberry extract (optional)

-your choice of: 1 tsp pink/red dragon fruit powder, 1 tsp purple sweet potato powder, OR 1/2 tsp blue spirulina


For the pink mango & dragon fruit filling layer:


-140 grams raw unsalted cashews, soaked overnight in cold water (pref.) or technically 1 hour in hot water

-120 grams fresh ripe mango, peeled and sliced or cubed

-55 grams fresh ripe pink/red dragon fruit (AKA pitaya), peeled and sliced (use juicy flesh inside, NOT the rubbery pink skin with green spikes on the outside (can sub white dragon fruit or yellow dragon fruit OR defrosted frozen pink dragon fruit)

-70 ml 100% pure maple syrup

-70 ml coconut oil melted first, then measured

-20 ml freshly squeezed orange juice

-1/2 tsp orange zest

-tiny pinch sea salt

-1 Tbsp pink dragon fruit powder OR natural/vegan/sugar-free pink food coloring (to color)


For the purple açaí & raspberry filling layer:


-140 grams raw unsalted cashews, soaked overnight in cold water (pref.) or technically 1 hour in hot water

-70 grams fresh raspberries (or defrosted frozen)

-70 grams defrosted frozen açaí (the kind that comes in frozen packets // to defrost: place 2 packets in the fridge overnight)

-55 ml 100% pure maple syrup

-70 ml coconut oil melted first, then measured

-10 ml freshly squeezed lemon juice

-10 ml strong açaí blueberry herbal tea (like Bigelow's) OR strong blueberry herbal tea, steeped and cooled (can sub additional lemon juice OR filtered water)

-tiny pinch ground ginger

-3/4 tsp natural raspberry extract

-tiny pinch sea salt

-2 tsp purple sweet potato powder OR natural/vegan/sugar-free purple food coloring, as needed (to color)


For the blue coconut passion fruit white chocolate filling layer:


-90 grams raw unsalted cashews, soaked overnight in cold water (pref.) or technically 1 hour in hot water

-1 Tbsp unsweetened dairy-free coconut milk yogurt (can sub unsweetened almond milk yogurt OR unsweetened plant milk yogurt of choice)

-50 ml 100% pure maple syrup

-40 ml homemade thick walnut milk (1 cup soaked raw walnuts + 2 cups filtered water blended then strained thru nut milk bag/cheesecloth) (can sub store-bought unsweetened walnut milk OR store-bought unsweetened extra creamy plant milk of choice)

-15 grams cacao butter measured first, then melted

-40 ml coconut oil melted first, then measured

-20 ml unsweetened passion fruit juice (homemade or store-bought // I use Ceres' Passion Fruit Juice Blend which is sweetened w/ fruit juices not from concentrate // can sub unsweetened mango juice OR unsweetened pineapple juice OR filtered water)

-1 1/2 tsp vanilla extract

-1/8 tsp natural coconut extract

-1/2 tsp blue spirulina

-1/8 tsp green spirulina

-3/4 tsp psyllium husk powder


Ingredients (For the 8" bottom tier):


For the fruity crust:


-130 grams Medjool dates, soaked 20 minutes in hot water

-130 grams unsweetened dried mixed fruits (such as unsweetened dried cranberries, unsweetened dried sour cherries, unsweetened prunes, unsweetened raisins, etc. Just make sure raisins are one of the fruits you pick)

-50 grams unsweetened shredded/desiccated coconut OR hempseed

-1 tsp vanilla extract

-1/4 tsp natural raspberry extract (optional)

-your choice of: 1 1/2 tsp pink/red dragon fruit powder, 1 1/2 tsp purple sweet potato powder, OR scant 3/4 tsp blue spirulina


For the pink mango & dragon fruit filling layer:


-180 grams raw unsalted cashews, soaked overnight in cold water (pref.) or technically 1 hour in hot water

-155 grams fresh ripe mango, sliced or cubed

-70 grams fresh ripe pink/red dragon fruit (AKA pitaya), sliced (use juicy flesh inside, NOT the rubbery pink skin with green spikes on the outside (can sub white dragon fruit or yellow dragon fruit OR defrosted frozen pink dragon fruit)

-90 ml 100% pure maple syrup

-90 ml coconut oil melted first, then measured

-25 ml freshly squeezed orange juice

-3/4 tsp orange zest

-good pinch sea salt

-1 Tbsp 1 tsp pink dragon fruit powder OR natural/vegan/sugar-free pink food coloring (to color)


For the purple açaí & raspberry filling layer:


-180 grams raw unsalted cashews, soaked overnight in cold water (pref.) or technically 1 hour in hot water

-90 grams fresh raspberries (or defrosted frozen)

-100 grams defrosted frozen açaí

-70 ml 100% pure maple syrup

-90 ml coconut oil melted first, then measured

-15 ml freshly squeezed lemon juice

-15 ml strong açaí blueberry herbal tea (like Bigelow's) OR strong blueberry herbal tea, steeped and cooled (can sub additional lemon juice OR filtered water)

-good pinch ground ginger

-1 tsp natural raspberry extract

-good pinch sea salt

-1 Tbsp purple sweet potato powder OR natural/vegan/sugar-free purple food coloring, as needed (to color)


For the blue coconut passion fruit white chocolate filling layer:


-115 grams raw unsalted cashews, soaked overnight in cold water (pref.) or technically 1 hour in hot water

-1 Tbsp 1 tsp unsweetened dairy-free coconut milk yogurt (can sub unsweetened almond milk yogurt OR unsweetened plant milk yogurt of choice)

-65 ml 100% pure maple syrup

-50 ml homemade thick walnut milk (can sub store-bought unsweetened walnut milk OR store-bought unsweetened extra creamy plant milk of choice)

-20 grams cacao butter measured first, then melted

-50 ml coconut oil melted first, then measured

-25 ml unsweetened passion fruit juice (homemade or store-bought // I use Ceres' Passion Fruit Juice Blend which is sweetened w/ fruit juices not from concentrate // can sub unsweetened mango juice OR unsweetened pineapple juice OR filtered water)

-2 tsp vanilla extract

-1/4 tsp natural coconut extract

-3/4 tsp blue spirulina

-1/4 tsp green spirulina

-1 tsp psyllium husk powder


For simple decoration:


-leftover fillings piped as creams on top of the cake (see Directions), fresh fruits (e.g. raspberries), a coconut butter or Silky Smooth White Chocolate drip down the sides of the cake (see Directions), etc.


For the advanced decoration (unicorn kohakutou AKA crystal gummies):


-1 tsp agar agar powder (pref. Telephone brand)

-3.5 oz // 7 Tbsp cool filtered water

-2 oz maple sugar (crystallized maple syrup, NOT maple-infused white sugar)

-1/8 tsp natural raspberry extract

-1/8 tsp vanilla extract

-few drops almond extract

-several drops natural/vegan/GF/sugar-free food coloring (like Supernatural Kitchen brand // You can use blue, purple, red, and/or pink natural food coloring to color your gummy crystals)


Directions:


1. Make sure you've prepped your ingredients by soaking nuts, defrosting frozen fruits, etc. overnight. Ensure you've made the homemade thick walnut milk (if using). Soak the dates for the crusts in hot water for 20 minutes. Prepare one 6" round cake ring AND one 8" round cake ring by placing them on a large cake board or a large flat cutting board lined with parchment/wax paper or 2 large cutting boards/cake boards lined w/ parchment, and cutting a piece of acetate strip the length of the circumference of each of the cake rings (so you should have 2 pieces of acetate strip, one for each cake) and slipping those inside the cake rings so they nestle up against the inner walls of the ring. A little overlap of acetate strip is fine. The acetate strip is completely optional but it gives your cake those really crisp, clean edges. Also *technically* a 6" round springform pan and 8" round springform pan would work, but the edges of the cake will be uneven, not sharp, and likely cracked or sloppy. But if presentation isn't an issue, go with a springform if that's all you have.


2. Make the 6" crust: add the shredded coconut (or hempseed) and dragon fruit powder/purple sweet potato powder/blue spirulina to a food processor, and blend thoroughly until well-combined and the mixture begins to stick to the sides of the food processor. Add the soaked & drained dates, unsweetened dried mixed fruits, and extracts and blend until the mixture clumps together and/or gets stuck in the food processor. Then, turn off the food processor, remove the blade, and use your hands to mix the crust together until it becomes more cohesive and dough-like (use gloves to avoid messy hands). Press this crust into the prepared 6" cake ring into a single even layer, using the base of a drinking glass or the bottom of a measuring cup as needed to get a flat even crust. Set aside and DON'T chill yet.


3. Make the 8" crust: repeat the previous step (Step #2), except use the amount of ingredients needed for the 8" fruity crust. You can color this crust differently than the 6" crust if desired. Press this crust into the prepared 8" cake ring into a single even layer. Set aside and DON'T chill yet.


4. Make the 6" pink mango dragon fruit filling layer: add all the ingredients except the coconut oil to a high-speed blender like a Vitamix. Blend on high until very smooth and well-combined, scraping down the sides and re-blending as necessary. On a low speed, pour the melted coconut oil into the other ingredients in the blender through the tamper hole in the Vitamix/blender lid until just incorporated. Turn to high speed and blend for 10 to 15 seconds, then turn off. Pour this filling into a bowl and label it to indicate it's the 6" pink filling. Don't wash the Vitamix. DON'T CHILL FILLING YET.


5. Make the 8" pink mango dragon fruit filling layer: repeat the previous step (Step #4), except use the amount of ingredients needed for the 8" pink mango dragon fruit filling layer. Pour this filling into a separate bowl and label it to indicate it's the 8" pink filling. DON'T CHILL FILLING YET. Wash the Vitamix and dry before the next layer.


6. Make the 6" purple açaí raspberry filling layer: add all ingredients except the coconut oil to a high-speed blender like a Vitamix. Blend on high until very smooth and well-combined, scraping down the sides and re-blending as necessary. On a low speed, pour the melted coconut oil into the other ingredients in the blender through the tamper hole in the Vitamix/blender lid until just incorporated. Turn to high speed and blend for 10 to 15 seconds, then turn off. Pour this filling into a separate bowl and label it to indicate it's the 6" purple filling. Don't wash the Vitamix. DON'T CHILL FILLING YET.


7. Make the 8" purple açaí raspberry filling layer: repeat the previous step (Step #6), except use the amount of ingredients needed for the 8" purple açaí raspberry filling layer. Pour this filling into a separate bowl and label it to indicate it's the 8" purple filling. DON'T CHILL FILLING YET. Wash the Vitamix and dry before the next layer.


8. Make the 6" blue coconut passion fruit white chocolate filling layer: add all ingredients except the cacao butter, coconut oil, and psyllium husk powder to a high-speed blender like a Vitamix. Blend on high until very smooth and well-combined, scraping down the sides and re-blending as necessary. On a low speed, pour the melted coconut oil and melted cacao butter into the other ingredients in the blender through the tamper hole in the Vitamix/blender lid until just incorporated. Turn to high speed and blend for 10 to 15 seconds, then turn off. Add the psyllium husk powder and blend thoroughly until combined. Pour this filling into a separate bowl and label it to indicate it's the 6" blue filling.


9. Make the 8" blue coconut passion fruit white chocolate filling layer: repeat the previous step (Step #8), except use the amount of ingredients needed for the 8" blue coconut passion fruit white chocolate filling layer. Pour this filling into a separate bowl and label it to indicate it's the 8" blue fillng. DON'T CHILL FILLING YET.


10. Create the unicorn-colored zebra stripe pattern: Grab your 2 cake rings w/ the crusts and have 3 measuring cups ready: two 1/3 cup measurers AND one 1/2 cup measurer not filled quite all the way (if you don't have three 1/3 cup measuring cups) OR one heaping 1/4 cup measurer AND one 1/3 cup measurer AND one 1/2 cup measurer not filled quite all the way. Start with the 6" fillings. Have all three bowls with each color filling for the 6" tier ready, and start by scooping and pouring 1/3 cup of the pink mango dragon fruit layer overtop of the crust in the center of the 6" pan. Overtop of this layer, pour 1/3 cup (using a not-quite-filled-all-the-way 1/2 cup measurer) of the purple açaí raspberry layer on top. Overtop of that layer, pour 1/3 cup (using a heaping 1/4 cup measurer) of the blue coconut passion fruit white chocolate layer. Repeat with the pink filling and alternate between the three fillings until there's none left or until the cake ring is filled just shy of the top. Your goal is to almost create concentric circles of the different colors of filling, pouring one on top of the another from the center of the pan. By layering the fillings in this way, the resulting cake will have a tri-color zebra pattern in the cross-section when cut into. You may notice that there's not as much of the blue filling, so to make it go further change the sequence of how you alternate between the different color fillings. I'm working on improving this recipe so there's more of the blue filling. Pour any leftover creams into 3 separate piping bags (w/o piping tips) for each color filling. Don't cut the ends of the piping bags yet. Put these 3 separate piping bags side-by-side into a larger piping bag fitted with a piping tip. Refrigerate these creams overnight, and tomorrow you'll have tri-color cream that can be piped like frosting. Tap the pan lightly a few times to release air bubbles. Don't chill yet. Repeat this entire step, except for the 8" tier, using the 3 different color 8" fillings poured overtop of the crust in the 8" cake ring.


11. Move both cakes to the freezer, leaving the 8" bottom tier in the freezer for 30 to 40 minutes only.


12. Have 5 to 6 wooden bamboo sticks OR plastic straws ready.


13. Remove the 8" cake from the freezer. Insert the sticks/straws into the semi-frozen cake, creating a circle with the sticks that’s smaller in diameter than the 6” top tier of the cake. The sticks should go all the way thru the 8” cake down thru the crust and touching the cutting board/cake board below. The sticks should be be at a 90 degree angle to the cutting board/cake board. Do not cut the sticks yet. Freeze the cakes overnight.


14. While the cakes are freezing, make the (optional) advanced kohakutou decoration: Grease a heat-safe glass dish or bowl lightly w/ coconut oil or avocado oil/avocado oil spray to prevent sticking. Pour the cool water in a small saucepan. Add the agar agar and let absorb for 5 min (no heat). Bring the mixture to a simmer and cook 2 to 3 min, stirring frequently. Add the maple sugar, stir to dissolve, and cook for 2 to 3 min more. Remove the jelly from the heat and add extracts. Pour the agar agar jelly into the greased glass dish/bowl and add a couple drops of natural food coloring of choice. Fully stir in the color so it’s brightly pigmented as opposed to brown and then swirl extra color in partially if you want wisps of color streaking through your crystals. Work quickly because the agar jelly begins to set at room temp! Put the jelly in the fridge, uncovered, to chill and set, 2 to 3 hours. Remove the gummy from the dish/bowl and cut into crystal shapes using a sharp paring knife. Store at room temp (leftovers will stay good up to 7 days).


15. For the leftover filling creams that were left in the piping bags in the fridge overnight, remove them from the fridge for at least an hour before you plan to decorate and snip off the ends of each of the smaller piping bags within the larger piping bag. Test for pipeable-ness after an hour by attempting to pipe a couple of shapes with the thawing cream.


16. Remove the 8” cake w/ the sticks from the freezer. Unmold the 8” cake, put it on a serving plate/cake board and remove the acetate strip ASAP. Using scissors/hand pruners, trim the bamboo sticks/straws to cake level. The sticks should all be the same height/length. The purpose of the sticks is to support the top tier of the cake so the bottom tier doesn't collapse under it, not to get the two tiers to stick together (which wouldn't work anyways because the bamboo sticks/straws get trimmed).


17. Remove the 6” top tier from the freezer and unmold it (but don’t remove the acetate strip). Place the smaller cake on top of the bigger cake, ensuring the two stick together well (use melted cacao butter if needed to get them to stick). Make sure the top tier is centered on top of the 8” bottom tier. Once you’re happy w/ the position, remove the acetate strip from the 6” top tier.


18. Decorate the cake: depending on what color you have the least amount of on the outside of your cake, create a coconut butter drip in that color by melting coconut butter and stirring in purple sweet potato powder, dragon fruit powder, or blue spirulina, then drip down the sides of the top 6" tier of the cake. My Silky Smooth White Chocolate (in this post) would also work well as a drip. Just be sure to color it w/ purple sweet potato powder, dragon fruit powder, or blue spirulina. Pipe the defrosted tri-color creams from the fridge on the cake wherever desired, using whatever piping tip(s) you want. I like to pipe around where the two tiers meet and also pipe a couple of cream buds on top of the cake (see photos). Add a few fresh raspberries or other fresh fruit as accents. Lastly, pick the spots on your cake you want to add the kohaktuou for the (optional) advanced decoration, and follow the instructions in this post here to create a "bursting geode" effect. Add any other decorations or finishing touches.


19. Defrost the cake in the fridge for at least 3 hours (4 hours is better). It's important to allow it to defrost, so that when you cut into it you get that beautiful zebra stripe pattern without ruining it and without cracks. It's important to defrost it in the fridge rather than at room temp because defrosting at room temp can cause uneven defrosting (the outside of the cake may be defrosted but the inside will likely still be frozen or semi-frozen). That being said, once you've enjoyed the cake and cut it into slices as leftovers, the slices can always be defrosted at room temp from the freezer (although, even w/ slices, it's still advisable to defrost in the fridge for the perfect texture). Defrosting the cake in the fridge is also crucial for easy cutting.

20. Once the cake is defrosted, separate the top and bottom tiers, using a spatula as needed. Use a sharp clean knife, and make the initial cut through the middle of each cake. If, once you start cutting, it's difficult to slice through the cakes, let the cakes defrost in the fridge for another hour, then check again. After, you make the initial cut, you should see the zebra pattern in the cross-section of the cakes. Before you make the next cut for each cake, clean the knife by wiping it clean with a paper towel. Then make the next cut. Keep cleaning the knife before each cut, and once you've made all the slices you want, you're done! Just be sure to remove the bamboo sticks/straws from the bottom 8" tier of the cake (once the cake is defrosted, they'll slip right out. Use a fork/chopstick if needed to help them out of the cake).


21. Serve with a DIY healthy unicorn frappuccino, a raspberry matcha latte, an immune-boosting healthy unicorn smoothie, or a healthy blue spirulina/unicorn cocktail/mocktail. Enjoy this magical treat! Store leftovers in the fridge for up to 4 to 5 days, or as individual slices in an airtight container in the freezer for up to 1 month. If defrosting from the freezer, defrost in the fridge first, or defrost at room temp for 15 to 30 minutes if a clean cut isn't necessary.


NOTES:


*Please note: all the different ingredients in all the components of this recipe make it rather hard to calculate the nutrition facts. I hope to update this post soon when I have the time to calculate the nutrition.


92 views0 comments

コメント


Anchor 1
JUMP TO RECIPE Keto Granola
bottom of page