OMBRÉ OATS CHEESECAKE

Directions

1. Soak cashews for filling at least 2 hours. Drain and rinse.
2. For the crust, process walnuts with salt in a food processor to create fine crumbs. 
3. Add remaining crust ingredients and process until you have a loose dough that sticks together when squeezed between fingers. 
4. Press mixture into a 4” (11 cm) springform pan and place in the freezer.
5. For the filling, soak rolled oats in almond milk for about 10 minutes. Alternatively, grind oats into flour or use oat flour instead.
6. Process cashews, oat mixture, and remaining filling ingredients in a blender or use an immersion blender. Blend until smooth.
7. Remove springform pan with crust from refrigerator.
8. Pour filling onto crust and spread evenly (or see below for ombré effect). 
9. Freeze 4-6 hours before serving.

HOW TO CREATE OMBRÉ EFFECT AS SEEN IN PHOTO:

1. Choose a color and a corresponding powder from the ingredients list.
2. Stir chosen powder into filling and transfer a thin layer onto the crust, spreading evenly.
3. Divide the remaining filling into two bowls.
4. Add a bit more powder to one of the bowls of filling mixture so that the color turns a bit darker/more intense. Transfer a thin layer over the first layer. Spread evenly without mixing the layers.
5. Continue alternating layers until filling runs out.

I used blue spirulina powder first and added some butterfly pea powder at the end.

To create the galaxy effect, I melted 10 g of coconut butter and colored it with pink pitaya powder. I drizzled this mixture on top of the cake and spread it out with a spoon in a swirl so that the pink got blended with the blue.