Coconut Blue Spirulina Raspberry Cheesecake
Ingredients
Crust
- 80 g almonds (toasted)
- 20 g rolled oats
- 50 g dates (previously soaked for min 1 hour)
- 1 T coconut oil
First 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 T agave
- 2-3 T lemon juice
- 2 T coconut oil
- 20 g shredded coconut
- 15 g dried raspberries (chopped)
Second layer
- 110 g cashews (previously soaked for min 4 hours)
- 50 g coconut cream (the thickened cream from a can of full-fat coconut milk)
- 3 tablespoons agave
- 2 T coconut oil
- 2-3 T lemon juice
- 1-2 t blue spirulina
Extras
- 100 g fresh raspberries
Preparation
Crust
Line the base of a 12 cm cake tin with baking paper.
Place almonds, rolled oats, drained dates, and coconut oil in the food processor and process until the mixture sticks together.
Adjust sweetness.
Press the crust mixture into the cake tin.
First layer
Drain cashews and place them in a blender.
Add all the other ingredients and blend on high speed until the mixture becomes creamy.
Add dried raspberries and stir well.
Pour the mixture over the crust.
Place fresh raspberries on top of it.
Second layer
Blend all the ingredients on high speed until the mixture becomes creamy.
Pour the mixture on top of the first layer.
Finishing
Place the cake in the freezer to set for at least 3-4 hours.
Top with berries.
Notes
This dessert is great for family and friends during celebrations like the 4th of July.
