Description
Dairy-free, vibrant gelato cakes layered in a muffin tin. A fun, refreshing dessert perfect for summer.
Ingredients
Units
Scale
- 1.7 ounces (50 gr) Almond Meal
- 1.7 ounces (50 gr) Unsweetened Coconut Flakes
- 1.7 ounces (50 gr) Dried White Mulberries
- 1/2 Cantaloupe
- 1/2 Banana
- 1/4 cup (35 g) Raw Almonds, soaked
- 3 Dates
- 1 small Beet
- 1/2 Banana
- 1/4 cup (35 g) Raw Almonds, soaked
- 3 Dates
- 2 Passion Fruits
- 20 Raspberries
Instructions
- Soak the almonds for at least 20 minutes, discard the soaking water, and rinse them well.
- Prepare the crust by mixing all ingredients together in a food processor until a crumbly dough forms.
- Take a full tablespoon of dough and press it with your fingers onto the bottom of 6 silicon muffin molds.
- Clean the cantaloupe, dice it, and blend it with the other ingredients in a high-speed blender until completely smooth and velvety.
- Scoop 2 tbsp of cantaloupe cream over each nut crust.
- Peel the beet, dice it, and blend it on high with the other ingredients, as done for the cantaloupe cream.
- Put the beet cream into a pastry bag (or a ziplock bag with a small corner cut) and squeeze small amounts of cream into the cantaloupe cream to create a rainbow effect.
- Store the pastries in the freezer for 4 to 5 hours to harden.
- Fifteen minutes before serving, take the pastries out of the freezer and decorate with passion fruit and fresh raspberries.
Notes
- For easier blending, freeze the diced fruit slightly before processing.
- If you don’t have silicon muffin molds, use mini muffin tins and line them with parchment paper cups.
- To make ahead, prepare the cakes up to the freezing step and store them frozen for up to 2 weeks.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cake
- Calories: 200
- Sugar: 25
- Sodium: 2
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Carbohydrates: 28
- Fiber: 5
- Protein: 4