Blend together your nut milk, melted coconut oil, coconut sugar, soaked cashews, mesquite, vanilla, salt, and
pitaya powder until smooth.
Divide your remaining buttercream into ⅚ different bowls and add in varying amounts of blue spirulina and
pitaya powder until you reach the colours you want, then add your flavourings.
Not exact matches
In a high powered blender add your cashew milk,
pitaya powder, erythritol, mango, freeze dried strawberry
powder, and agave nectar and blend
until smooth.
Lastly, add the pink
pitaya or beetroot
powder (if using),
until you reach your desired colour.
Add the pink
pitaya powder to the remainder of the filling mix
until you reach your desired frosting colour.