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Dairy Free Rainbow Gelato Cakes

Ambra Torelli
Course Dessert
Servings 6


For the Crust:

  • 50 gr 1.7 ounces Almond Meal
  • 50 gr 1.7 ounces Unsweetened Coconut Flakes
  • 50 gr 1.7 ounces Dried White Mulberries

For the Cantaloupe Cream:

  • 1/2 Cantaloupe
  • 1/2 Banana
  • 1/4 cup 35 g Raw Almonds, soaked
  • 3 Dates

For the Beet Cream:

  • 1 small Beet
  • 1/2 Banana
  • 1/4 cup 35 g Raw Almonds, soaked
  • 3 Dates

For the Toppings:

  • 2 Passion Fruits
  • 20 Raspberries


  • Soak the almonds for at least 20 minutes, discard the soaking water and rinse them well.
  • Prepare the crust by mixing all the ingredients together in a food processor until you get a crumbly dough.
  • Take a full tablespoon of dough and press it with your fingers on the bottom of 6 muffin silicon molds.
  • Clean the cantaloupe, dice it and blend it together with the other ingredients in a high speed blender (I use a Vitamix). Process until the cream is completely smooth and velvety.
  • Scoop 2 tbsp of cantaloupe cream over each nut crust.
  • 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.
  • Put the beet cream into a pastry bag (if you don’t have one, you can simply use a ziplock 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.
  • Store the pastries in the freezer and let them harden for about 4 to 5 hours.
  • When it’s time for dessert, take the pastries out of the freezer 15 minutes before serving and decorate them with some passion fruit and fresh raspberries.
  • Enjoy!! Eating gluten free has never been this tasty!