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Cocobella Rainbow Slice

  • Total: 15 mins prep. Overnight for chilling.
  • Serves: Makes 9 slices.


1 cup walnuts
1/2 cup shredded coconut
1/4 cup almond meal
10 Medjool dates
1/4 tsp salt
2 tbsp almond or cashew butter
1-2 tbsp Cocobella Straight Up coconut water, as needed

2 cups raw cashews, soaked overnight
1/2 cup Cocobella Coconut Yogurt
1/4 cup coconut oil, melted
2 tsp vanilla extract
2 tsp mesquite powder (omit if you don’t have this)
3/4 cup maple syrup
Cocobella Straight Up coconut water, as needed
1 tsp blue spirulina
1 tsp pink pitaya powder (or beetroot powder)
1/2 tsp ground turmeric


Place the walnuts, coconut, almond meal, dates, salt and nut butter and 1tbsp of coconut water into a food processor and process until you end up with a mixture that sticks together well. If needed, add in 1tbsp of coconut water at a time to help it become a stickier/combine well. Press into a lined pan and place in the freezer to set.

While the base is setting, add the cashews, coconut yogurt, vanilla, mesquite, maple syrup and coconut oil into a high speed blender. Blend until you end up with a smooth and creamy mixture. If required, slowly add in a few tbsp of coconut water to help the blending process.

Evenly divide mixture into 3 bowls. In each, add in the natural food colourings (spirulina, pitaya/beet powder, turmeric) and mix well.

Take the base out of the freezer and add in a dollop at a time of each colour until all the mix has been used. Use a chopstick to swirl the colours together a little, to give a marbled effect. Gently shake the pan side to side to smoothen out the surface and place back in the freezer to set overnight.

When ready to serve, slice into 9 even pieces. Allow to de-frost for 10 minutes before serving. Enjoy!

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