Romantic ombré cake





1 cup ground oats

1 cup ground almonds

4 tbsp melted coconut oil

1 tsp vanilla


For each layer:

1:2 cup macadamia soaked for at least 1 hour

1 tbsp coconut butter

1 tbsp melted cacao butter

1 tsp vanilla

1 tbsp rose water

2 tbsp melted coconut oil

2 tbsp agave

Pitaya (2 tbsp for bottom layer; 1 tbsp middle layer)


Start by preparing your crust: mix well your ingredients in a bowl then spread onto a circular pan.

You can toast it in the oven for up to 5 minutes (alternatively you can keep it raw).

Transfer to freezer for at least 15 minutes.

Meanwhile prepare the bottom filling layer by blending all filling ingredients + 2 tbsp pitaya.l to give a dark pink color.

Pour over the crust and freeze for 30 minutes.

Then prepare the middle filling layer by combining again all filling ingredients + 1 tbsp pitaya to give a lighter pink color.

Pour over the pie and freeze for 30 minutes.

Then prepare your top layer (white) by combining the filling ingredients and pouring over your pie.

Prepare the filling by simply blending all ingredients.

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