用料
| Crust | |
| raw cashews | ½ cup |
| medjool dates, pitted | 3 |
| maple syrup | 1 tbsp |
| Filling | |
| raw cashews, pre-soaked & strained | ¾ cup |
| coconut cream from a can of full fat milk that’s been chilled overnight in the fridge | ⅓ cup |
| maple syrup (to taste) | 3-4 tbsp |
| raw ground vanilla bean (or contents of half a fresh vanilla bean pod) | ½ tsp |
| salt | ½ tsp |
| blue butterfly pea tea powder for color | 1¼ tsp |
BLUE SURF CAKE的做法
Process all crust ingredients in a food processor. Transfer into a 5″ springform pan and press down into an even flat crust. Freeze while working on next step.
Add all filling ingredients, BUT ONLY ¼ tsp blue butterfly tea powder, to a power blender and blend into a smooth creamy consistency. Remove a third of this mixture and pour it into the springform pan over the crust, trying to keep it mostly to one side (let’s say keep it to the right).
Add in ½ a tsp more blue butterfly tea powder to the remaining mixture in the blender and blend once again to combine. Transfer half this mixture into the springform pan, placing it mostly into the center, or slightly to the left side.
Add another ½ tsp blue pea powder to the remaining mixture in the blender and blend to combine. Transfer this mixture into the pan, pouring it mostly to the left. Now use a skewer or a small spoon to lightly swirl the mixtures together. I used a circular motion and went mostly around the edges of the pan to create the sea wave effect. Feel free to improvise — just don’t over-mix or the different layers will merge into one color.
Freeze for 6 hours or overnight. Keep frozen until serving time. Slice and enjoy! Keep any leftovers frozen.