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