Are you after Gluten Free Vegan Desserts? 🙂
This No-Bake Blueberry Chocolate Cheesecake is vegan, plant-based, gluten-free, and healthy as all the layers are full of “antioxidants”!
Raw cacao powder is one of the highest sources of magnesium in nature, full of antioxidants, calcium, zinc, copper, and selenium.
Blue Spirulina is a blue-green algae that grows in ponds, lakes, and alkaline waterways. Phycocyanin is a blue pigment derived from spirulina which gives the algae its dark blue pigment when extracted. The great news about Blue Spirulina is that it does not have a fishy taste, unlike green spirulina. It is rich in protein, vitamins, minerals, carotenoids, and antioxidants.
Blueberries pack a powerful antioxidant punch, whether eaten fresh or from the freezer. ‘Anthocyanins’, a group of antioxidant compounds, are responsible for the colour of blueberries, and since most of the colour is in the skin, freezing the blueberries actually improves the availability of the antioxidants.
Thanks for watching!
If you enjoyed this video, then make sure you subscribe for more videos 🙂
https://www.youtube.com/channel/UCkjg_-G6CUEJNI3mkLG_fTA?sub_confirmation=1
Ingredients (6-inch)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.
CRUST
• ¾ cup (75g) raw walnuts
• 3 Tbsp sunflower seeds
• 1/3 cup (15g) desiccated coconut
• 2 Tbsp coconut oil
• 50g pitted dates
• Pinch of pink salt
CHOCOLATE LAYER
• 1 cup (120g) raw cashews, soaked overnight
• ½ cup (120ml) full-fat coconut milk
• 3 Tbsp coconut oil
• 4 Tbsp maple syrup
• 2.5 Tbsp raw cacao powder
• Pinch of pink salt
BLUE LAYER
• 1 cup (120g) raw cashews, soaked overnight
• ½ cup (120ml) full-fat coconut milk
• 3 Tbsp coconut oil
• 4 Tbsp maple syrup
• Pinch of pink salt
• 3/8 tsp blue spirulina powder
BLUEBERRY LAYER
• 1 cup (120g) raw cashews, soaked overnight
• 1 cup (100g) frozen blueberries
• 3 Tbsp coconut oil
• 4 Tbsp maple syrup
• 3 Tbsp lemon juice
• ¼ tsp lemon zest
• Pinch of pink salt
Instructions
1. Make the crust – add all ingredients to a food processor, and blend until it becomes like wet sand.
2. Press the crust into the bottom of a cake tin, and set aside.
3. Make the chocolate layer. Drain cashews and rinse, then place in a blender with remaining ingredients and blend until very smooth. Pour over the crust and set in the freezer to firm up (about 1-2 hours).
4. Make the blue chocolate layer. Drain cashews and rinse, then place in a blender with remaining ingredients and blend until very smooth. Pour over the dark chocolate layer and set in the freezer.
5. Make the blueberry layer. Drain cashews and rinse, then place in a blender with remaining ingredients and blend until very smooth. Pour over the blue layer and set it in the freezer overnight.
Recipe adapted from @365cleaneats
#vegan #plantbased #glutenfree
source