Rainbow Gelato Cakes

This healthy, gluten-free dessert will brighten up your day with its amazing colors and its wonderful spectrum of flavors! These cute mini cakes are a great dairy-free ice cream alternative, and the nutty consistency makes this cream rich and buttery, just like traditional gelato!

RAINBOW GELATO CAKES [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE CRUST:

• 1/2 cup almond meal
• 2/3 cups unsweetened coconut flakes
• 1.7 ounces dried white mulberries

FOR THE CANTALOUPE CREAM:

• 1/2 cantaloupe
• 1/2 banana
• 1/4 cup raw almonds, soaked
• 3 dates

FOR THE BEET CREAM:

• 1 small beet
• 1/2 banana
• 1/4 cup raw almonds, soaked
• 3 dates

FOR THE TOPPINGS:

• 2 passion fruits
• 20 raspberries

PREPARATION

1. Soak the almonds for at least 20 minutes, discard the soaking water, and rinse them well.
2. Prepare the crust by mixing all the ingredients together in a food processor until you get a crumbly dough.
3. Take a full tablespoon of dough and press it with your fingers on the bottom of six muffin silicone molds.
4. Clean the cantaloupe, dice it, and blend it together with the other ingredients in a high-speed blender. Process until the cream is completely smooth and velvety.
5. Scoop 2 tablespoons of cantaloupe cream over each nut crust.
6. To prepare the beet cream, peel the beet, dice it, and blend it on high together with the other ingredients like you just did for the cantaloupe cream.
7. Put the beet cream into a pastry bag (if you don’t have one, you can simply use a sealable plastic bag and make a small cut at one of the corners) and squeeze out small amounts of cream inside the cantaloupe cream until it pops out creating a nice rainbow of colors.
8. Store the cakes in the freezer and let them harden for about 4-5 hours.
9. When it’s time for dessert, take the cakes out of the freezer 15 minutes before serving and decorate them with some passion fruit and fresh raspberries.

http://www.onegreenplanet.org/vegan-recipe/rainbow-gelato-cakes/