16 mini cake pan w/ removable bottoms(I use this brand)
34-inch round individual pans w/ removable bottoms(I use this brand)
Instructions
Prep Work
Rub pan of choice interiors with a light sweeping layer of coconut oil and some like to add parchment in some way, for instance cut a circle or square and line the bottom of the springform or removable bottom pans. If you use a traditional square pan, fully line with parchment paper and overhanging edges.
Make the Base
Process base ingredients until crumbly. Do not over process or it will become pasty. Press this coarse layer into the bottom of your pan. Use a spoon to carefully flatten the surface, making the crust layer even. Put pan in freezer while you make creamy layer.
Make the Creamy Filling
Blend all ingredients until very smooth. Pour mixture over crust, cover pan loosely with a piece of parchment to keep it from drying out and cracking, and freeze 1-2 hours or until solid enough to cut. Or,if you intend to make the additional white ribbon layer, blend those ingredients and pour on either the crust before you add the main creamy layer or pour on the creamy layer after it has chilled enough to withstand the weight of the next layer, maybe 30 minutes.
Then add your toppings and refrigerate for up to 3 days or freeze in an air-tight container for a month!
If frozen, defrost 20 minutes before eating. Enjoy!
Notes
This basic recipe makes 6 mini cakes, 3 round cakes or one square cake.