Spirulina Cheesecake with Decadent Coconut Yogurt Filling

Name: Spirulina Cheesecake with Decadent Coconut Yogurt Filling
Ingredients: 1 cup gluten-free oats; 6–8 pitted medjool dates (pre-soaked for 15 min); 1/4 cup organic cacao powder; Pinch of Himalayan salt; 1 cup coconut cultured yogurt; 1 1/2 cups raw cashews (pre-soaked for 15 min); 6–8 pitted medjool dates (pre-soaked for 15 min); 1/2 cup unsweetened organic almond milk; 1 tbsp lemon juice; 1 tsp vanilla extract; 2 packets of @spiraveg Spirulina

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Ingredients

Crust

1 cup gluten-free oats
6–8 pitted medjool dates (pre-soaked for 15 min)
1/4 cup organic cacao powder
Pinch of Himalayan salt

Spirulina Filling

1 cup coconut cultured yogurt
1 1/2 cups raw cashews (pre-soaked for 15 min)
6–8 pitted medjool dates (pre-soaked for 15 min)
1/2 cup unsweetened organic almond milk
1 tbsp lemon juice
1 tsp vanilla extract
2 packets of @spiraveg Spirulina

Preparation

Combine all the crust ingredients in a food processor.
Blend on low speed until you have sticky chunks that hold together when pressed.
Press the mixture into the bottom of 4 cake mousse molds. Set aside.
Blend all the filling ingredients except the spirulina on high until very smooth and creamy.
Remove 1/2 cup of the filling and set it aside.
Add the spirulina powder to the food processor with the remaining filling, and blend again.
Pour the spirulina filling on top of the crust.
Add the reserved white filling and swirl with a fork.
Freeze the cheesecake overnight or for at least 6 hours.
Remove from the freezer for 5-10 minutes before slicing and serving.
Keep leftovers in the freezer for up to a week.