Superfood Birthday Cake



1 cups almonds
1 cup walnuts
1 ½ cup medjool dates (as many as you need to make it stick)


2 cups raw cashews
1/2 cup organic coconut nectar or rice malt syrup
1/2 cup fresh lemon juice
2 can coconut milk (400mls)
1 tbsp vanilla bean paste

Powders for coloring:

Yellow Layer- 2 tbsp maca powder + 2 tbsp Turmeric powder for yellow layer

Red layer- 3 tbsp Superblast:Antioxidant power + ½ cup raspberries

NOTE: These ingredients are added separately.

Chocolate Topping

1/3 cup coconut oil (melted)
1/4 cup organic coconut nectar or rice malt syrup
1/4 cup raw cacao powder

1. For the CRUST place all ingredients in a high speed food processor and blend it up until you have a sticky dough. In a round pan, press the base firmly down.
2. For your filling place all your ingredients into a high speed food processor. (Remember don't add any of your powders or berries yet) and blend it up.
3. When you have a nice creamy consistency it's ready. Pour 1/2 of your filling into a separate bowl so you can add your flavours for each layer.
4. With the FILLING remaining in your food processor add your maca and turmeric powder and blend until well mixed. Then pour over the top of your crust, spread evenly and place into the freeze for about 1/2 hour before adding your other layer.
5. Now add 1/2 of your filling from the mixing bowl into the processor with your raspberries and Superblast:Antioxidant powder. Mix together and repeat the processes.
6. Once the layer has set in the freeze pour the remaining vanilla filling onto the cheesecake and allow to set overnight or for at least 5 hours.
7. For the chocolate topping place all your ingredients into a large bowl & whisk it up until a nice smooth consistency. Drizzle evenly over the top of your cheesecake.
8. Top with your favourite ingredients. We use Mulberries, almond and raspberries.
Submitted By:
Shelley & Tina from
Superfood Birthday Cake
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