[title-subtitle-heading subtitle=”Raw Vegan Delicious”]Strawberry Spirulina Cheesecake[/title-subtitle-heading]

Hello guys, so this recipe makes two small tarts which i find are much easier to pop into the freezer. this is my version of a vegan cheesecake made from fresh strawberries and spirulina for colour. I hope you have fun making this! This cake is very easy to make all you need is a stick blender and some patience. If your blender is old (like mine) soak the nuts and dates for longer so it is easier to make the pastes. This is a super easy and very tasty cake to make.

[fancy-title type=”h3″]Ingredients[/fancy-title]

  • 1/2 cup of dates pitted and soaked in water
  • 1 cup of shredded coconut
  • 1/2 cup of almond meal
  • 1/4 cup coconut oil
  • 1/2 cup coconut oil
  • 1 cup of cashews soaked for min 2 hours
  • 1 teaspoon of vanilla powder
  • 5 fresh strawberries
  • 1 teaspoon rice malt syrup/agave
  • 1/4 cup of water
  • 1 teaspoon of spirulina
  • 1/4 cup of shredded coconut
  • fresh strawberries to decorate

[fancy-title type=”h3″]Method to this beauty[/fancy-title]

  1. Bottom: Blend together the dates until it forms a paste
  2. Add the coconut oil, coconut and almond meal to the paste
  3. Mix together and form the base for the cake
  4. Middle: Blend the cashews and water together to form a paste
  5. Add in the coconut oil, vanilla, and rice malt syrup
  6. Take 1/4 of the mixture out and set aside for the top layer
  7. Add the strawberries to the rest of the mix and blend until the mix becomes a creamy paste.
  8. Layer over the base and freeze for half an hour or until hard
  9. Top: Take the rest of the cashew mix and add a tiny bit of water and shredded coconut
  10. Blend together to form a paste adding the spirulina.
  11. Layer onto the frozen strawberry layer and freeze for 20 mins or until hard
  12. Remove cake from freezer and decorate with fresh strawberries
  13. Enjoy!