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Step 1
Line the base of a panettone mold 12x10 cm with baking paper.
Step 2
Drain dates really well after soaking them - you can use a fork to remove any excess water.
Step 3
Place roasted almonds (check How to roast almonds), ground rolled oats, and drained dates in the food processor and process until the mixture sticks together. Adjust sweetness. Tip: If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too moist, add 1/2 – 1 teaspoon ground rolled oats.
Step 4
Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold.
Step 5
Place the crust into the fridge while you make the pink pitaya layer.
Step 6
Place cashews, melted coconut oil, agave, lemon juice, and rice milk into a high-speed blender and blend until the mixture becomes creamy.
Step 7
Add in pink pitaya powder and blend again shortly until you reach the desired shade of pink.
Step 8
Using a spoon or a spatula, carefully transfer the mixture on top of the crust.
Step 9
Place the cake in the freezer to set for at least 4-5 hours or until firm
Step 10
Top with fresh or frozen blueberries.