I also threw in a little bit
of pink pitaya chia pudding for some more colour.
Not exact matches
And this lovely
pink smoothie was 2 bananas, 1 orange, a handful
of raspberries, a small chunk
of frozen
pitaya, almond milk and ice!
Raspberry Cheesecake Frosting 1 cup cashews, soaked 1 cup raspberries (fresh or frozen) 1/4 cup coconut milk (or nut milk
of choice) 2 Tbsp pure maple syrup, rice syrup or raw honey 1 Tbsp lemon juice pinch Himalayan
pink salt 1 tsp vanilla powder 1 tsp
pink pitaya (dragon fruit) or beetroot powder (optional) 4 Tbsp coconut oil
Passionfruit Cheesecake Filling & Frosting 2 cupa cashews, soaked 1 cup passionfruit pulp (fresh or frozen — approx. 12 fresh passionfruit) 1/2 cup coconut milk (or nut milk
of choice) 1/3 cup rice syrup (or pure maple syrup) 2 Tbsp lemon juice pinch Himalayan
pink salt 1/2 cup coconut oil 2 tsp
pink pitaya powder (dragon fruit) to colour the frosting
For decoration you can great creative and use a dusting
of superfood powder such a
pink pitaya, rose, blue pea or matcha.
Add the
pink pitaya powder to the remainder
of the filling mix until you reach your desired frosting colour.
For the pale
pink layer: stir ~ 1 teaspoon
pitaya powder into one
of the smoothie filled bowls.
Pitaya, or dragon fruit to some
of us, just makes everything pretty and
pink.
The chia pudding in this recipe is made by combining chia seeds, homemade almond milk, and a pinch
of pitaya powder for its magical
pink hue.
now you have choices: you can either add a few drops
of vanilla extract, or melted dark chocolate (you'll need 40g), or 1 tsp
pitaya (
pink), or 1 tsp maqui (lilac).
If you don't have any
pink pitaya powder, you can use pomegranate juice, or the juice from thawing a bowl
of frozen raspberries.