Coconut, blue spirulina, and raspberry cheesecake

Coconut, blue spirulina, and raspberry cheesecake

 

Coconut, blue spirulina, and raspberry cheesecake

Ingredients

Crust

  • 80 g toasted almonds ground
  • 20 g rolled oats ground
  • 50 g dates previously soaked for min 1 hour
  • 1 tablespoon coconut oil

Coconut and raspberry layer

  • 150 g cashews previously soaked for min 4 hours
  • 80 g coconut cream the thickened cream from a can of full-fat coconut milk
  • 3-4 tablespoons agave
  • 2-3 tablespoons lemon juice
  • 2 tablespoons coconut oil
  • 20 g shredded coconut
  • 15 g dried raspberries chopped
  • 100 g fresh raspberries

Blue spirulina layer

  • 110 g cashews
  • 50 g coconut cream the thickened cream from a can of full-fat coconut milk
  • 3 tablespoons agave
  • 2 tablespoons coconut oil
  • 2-3 tablespoons lemon juice
  • 1-2 teaspoons blue spirulina powder

Instructions

Crust

  1. Line the base of a 12 cm cake tin with baking paper.
  2. Place almonds, rolled oats, drained dates, and coconut oil in the food processor and process until the mixture sticks together. Adjust sweetness.
  3. Press the crust mixture into the cake tin.

Coconut and raspberry layer

  1. Drain cashews and place them in a blender. Add all the other ingredients and blend on high speed until the mixture becomes creamy.
  2. Add dried raspberries and stir well. 
  3. Pour the mixture over the crust. Place fresh raspberries on top of it. 

Blue spirulina layer

  1. Blend all the ingredients on high speed until the mixture becomes creamy. Pour the mixture on top of the first layer. 
  2. Place the cake in the freezer to set for at least 3-4 hours. Before serving, top with berries.

Recipe Notes

We use blue spirulina powder from Rawnice. Check out the following link: http://rainbowinmykitchen.com/superfoods-and-powders/


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