A delicious and playful raw cheesecake made with blueberries, starfruit, and a hint of spirulina. This recipe is vegan, gluten and grain-free, and refined sugar-free.
- ½ cup raw cashews
- 1 soft medjool date, pitted
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- ½ cup raw cashews, pre-soaked and strained*
- 1 starfruit, sliced
- 3 tbsp maple syrup
- 2 tbsp lemon juice
- 2 tbsp coconut oil
- 1 tsp pure vanilla extract
- ⅛ tsp spirulina powder
Additional Blueberry Layer:
- 1 cup blueberries
- ½ tsp spirulina powder
- 1 tbsp coconut oil
- a few additional starfruit slices
- Process all crust ingredients in a food processor into a sticky crumble. Transfer to a 5″ springform pan (or a small parchment lined tupperware container of a similar size) and press down into a flat crust. Freeze the pan while working on the next step.
- Make sure all ingredients are at room temperature. Blend all filling layer ingredients in a power blender into a smooth creamy mixture. Remove ½ a cup of this mixture out of the blender and set aside (this will be the teal swirl layer later).
- Add additional blueberry layer ingredients to the blender and blend the mixture into a smooth consistency.
- Add some of the blueberry mixture into the prepared cake pan, then a few tbsp of the teal mixture, then more blueberry, etc. alternating. Reserve some of the teal mixture to spoon over the top middle of the cake. Use a skewer to swirl the two mixtures together lightly (don’t over-mix though). Decorate with sliced starfruit on top.
- Freeze the cake for 5-6 hours or overnight. Then thaw out slightly, slice and enjoy! Keep leftovers frozen.
*To pre-soak cashews: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.