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Smoothie Cakes 4 Ways

Ingredients

• BERRY LIME
• 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
• INSTRUCTIONS
• 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.
• BANANA AVOCADO
• 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 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
• INSTRUCTIONS
• Make the 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.
• Make the 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.

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