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Coconut Blue Spirulina Raspberry Cheesecake

No-bake coconut blue spirulina raspberry cheesecake with an almond crust topped with two creamy layers. Raw, vegan, and gluten-free.
Course Dessert
Cuisine Gluten-free, Vegan
Servings 6
Author Nensi Beram

Ingredients

Crust

  • 80 g roasted almonds
  • 20 g rolled oats ground
  • 70 g dates previously soaked in water for a minimum of 1 hour

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 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 tablespoons coconut oil
  • 2-3 tablespoons lemon juice
  • 1-2 teaspoons blue spirulina powder

Instructions

Crust

  • Line the base of a panettone mold 12x10 cm with baking paper.
  • Place almonds, rolled oats, and drained dates into the food processor and process until the mixture sticks together. Adjust sweetness.
  • Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold. Place the crust in the fridge while you make the coconut-raspberry layer.

Coconut and raspberry layer

  • Drain cashews and place them in a blender. Add coconut cream, agave, lemon juice, and coconut oil and blend on high speed until the mixture becomes creamy.
  • Add in 20 g shredded coconut and blend again shortly until all is well combined.
  • Gently fold in fresh and dried raspberries with a spatula.
  • Pour the filling over the crust. Place the cake in the freezer while you make the blue spirulina layer.

Blue spirulina layer

  • Blend cashews, coconut cream, agave, coconut oil, and lemon juice on high speed until the mixture becomes creamy.
  • Add in blue spirulina powder and blend again shortly until you reach the desired color.
  • Carefully pour the mixture on top of the first layer.
  • Place the cake in the freezer to set for at least 4-5 hours.
  • Before serving, top with fresh or frozen berries.

Notes

Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. If it’s too watery, the cake won’t be able to hold its shape.