Unicorns have taken the world by storm, and for good reason. With their magical and colorful appearance, they bring joy and excitement to anyone who sees them. What if you could capture that magic and bring it to your taste buds? Well, with this Unicorn Slice recipe from Gaia Tree, you can!
This recipe is a fun and colorful twist on the classic lemon slice. It's perfect for kids' birthday parties, baby showers, or any occasion where you want to add some whimsy to your dessert table. Here's what you'll need to make this delicious treat:
Place the almond meal, coconut oil and maple syrup into a food processor and blitz for 1-2 minutes until it forms a rough and crumbly dough. You will know that is it ready when you are be able to press the dough together and it holds its shape.
Transfer the dough mix into a lined 20x20cm square baking pan and press the mix evenly along the base. Set aside.
Place the vegan cream cheese, cashew butter, coconut butter and maple syrup into a food processor and blitz until creamy and fully combined.
In 3 small bowls, divide this creamy batter into 3 parts.
Stir in blue spirulina powder into one bowl and mix to combine to create a blue creamy batter.
Stir in pink pitaya powder into one bowl and mix to combine to create a pink creamy batter.
Place alternating dollops of each colour (blue, pink and plain) of the creamy batter onto the almond base.
Use a skewer to swirl the three mixtures together to create a marbled effect.
Place the tray in the fridge for 4-6 hours or overnight until the slice has set fully. Cut and enjoy when ready.
Store in an air tight container in the fridge for up to 2 weeks.
10 servings
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