Description
This easy and delicious cheesecake will surely be the hit of any summer party!
Ingredients
Scale
Crust:
- 1 cup soaked raw pitted medjool dates
- 2 cups raw almonds
- 1/8 tsp salt
- 1/4 tsp pure vanilla extract
- 1 tbsp water, if needed
Lime layer:
- 1 cup cashew nuts, soaked (soak overnight, or boil for 10 minutes)
- 1/4 cup freshly squeezed key lime juice
- 1/3 cup full fat coconut milk
- 4 tbsp maple syrup
- 2 tbsp melted cacao butter
- 1/8 tsp sea salt
Blue Spirulina Layer:
- 1 cup cashew nuts, soaked (soak overnight, or boil for 10 minutes)
- 1/2 cup full fat coconut milk
- 4 tbsp maple syrup
- 2 tbsp cacao butter
- 2 tsp vanilla extract
- 1/4 tsp Blue Spirulina Powder
- 1/8 tsp sea salt
Instructions
Crust:
- Line a round 9-inch springform pan with parchment paper, and set aside.
- Add all ingredients to a food processor and blitz until a fine meal has formed. The crust should stick together well. If too dry and crumbly, slowly add up to 1 tablespoon water.
- Press mixture into pan, or small individual pans (will make about 12 small tarts).
- Refrigerate for at least 30 minutes.
Blue spirulina layer:
- Add all ingredients in a processor and process until smooth.
- Pour mixture over the refrigerated crust. Place in the freezer for at least 3-4 hours.
Key Lime Layer:
- Repeat the same process for the key lime layer. Pour mixture over the set blue spirulina layer and freeze overnight.
- 4. When ready to serve, remove cheesecake from mold and place it on top of the base and garnish with red fruit of choice and freshly grated lime zest. Allow to thaw for a few minutes before eating.
- Enjoy!
Notes
Be sure to soak, or boil your dates—especially if they have been around for awhile!