Superfood Vegan Unicorn Cheesecake Bites

For the Crust

• 1 c pitted dates
• 0.5 c roasted salted almonds
• 0.25 c dark chocolate

For the Filling

• 2 c raw cashews, soaked overnight
• 0.5 c full-fat coconut milk
• 5 pitted dates
• 1 tsp vanilla extract
• 2 tsp crushed, freeze-dried blueberries
• 1 tsp matcha
• 0.25 tsp turmeric root powder
• 0.5 tsp hibiscus powder
• Unsweetened shredded coconut for garnishing

1. The day before, start soaking the cashews. Let them soak for about 24 hours, then pour them into a colander and drain fully.
2. To make the crust: combine the almonds and dates in a food processor, then process until the mixture just starts to make a sticky ball. Add the chocolate and process just until it's broken down into small pieces.
3. Line a bread pan with several layers of plastic wrap. Leave enough on the sides to pull the whole cheesecake out after it has set.
4. Spoon the crust mixture into the pan and press it down firmly. Let the crust sit in the freezer for at least 30 minutes before adding the filling.
5. To make the filling: put the soaked (and drained) cashews, coconut milk, pitted dates, and vanilla into a food processor. Process until you have a smooth, creamy filling, scraping down the sides every minute or two; it will likely take 5-10 minutes.
6. Divide the filling evenly into four bowls.
7. To one of the bowls of filling, add blueberry powder and mix thoroughly.
8. Remove the bread pan from the freezer and place dollops of the blue filling across the surface. Spread it gently into a thin, even layer.
9. Freeze for ~15 minutes so that the layer sets enough to not be disturbed when you add the next layer.
10. Repeat steps 7-9, but with a green filling made from matcha green tea.
11. Repeat steps 7-9, but with a yellow filling made from turmeric.
12. Repeat steps 7-8, but with a pink filling made from hibiscus powder.
13. After adding the last layer, cover the pan and let it set in the freezer for an hour.
14. After the cheesecake has set (but before it freezes solid), use the plastic wrap edges to pull the whole cheesecake out of the bread pan. Place it on a cutting board, and cut into 12 small squares.
15. Garnish with unsweetened shredded coconut.
16. Store the cheesecake bites in the freezer so they keep their shape. To serve, let them sit at room temperature for 10-15 minutes before enjoying.