TROPICAL SPIRULINA CHEESECAKE

MAKES

1 cake

PREPARATION TIME

30 minutes prep time + additional freezing time

STEP 1

In a powerful food processor blend the crust ingredients until a ball has formed. Test the crust by spooning out a small amount of the mixture and rolling it between your fingers. If the ingredients hold together you have a crust!

STEP 2

Grease a springform pan with coconut oil. Press the mixture firmly into the pan. Make sure the edges are well packed and that the base is relatively even throughout. Rinse the food processor.

STEP 3

Place all of the filling ingredients into the food processor (except for the spirulina) and blend on high until very smooth. This could take a couple of minutes.

STEP 4

Pour about ½ of the filling onto the crust and smooth with the back of a spoon. Add spirulina to the remaining filling and blend until smooth, and pour on top of the first layer. Place in the freezer to set.

STEP 5

Remove from the freezer about 5 minutes prior to eating. Run a smooth sharp knife under hot water and cut into slices.

STEP 6

Decorate with an assortment of fruits with contrasting colors and flavor. Have fun!

NOTE:

The filling should not be too runny as this can compromise the cakes ability to ‘hold its shape’ when taken out of the freezer.

Crust:

• 1 C pecans
• 1 C dates
• 5 Tbsp desiccated coconut
• ¼ tsp fine salt

Filling:

• 2 C cashews
• ½ C lemon juice
• ¾ C coconut milk
• ¾ tsp Spirulina Powder
• 4 Tbsp raw honey
• ¼ tsp fine salt

Toppings:

• Cherries
• Blueberries
• Granadilla pulp