Ingredients
For the Crust:
- 1 cup raw almonds
- 1 cup pitted Medjool dates
- ½ cup shredded coconut
- 1 tbsp coconut oil, melted
- 1 tsp vanilla extract
- Pinch of sea salt
For the Creamy Filling:
- 2 cups raw cashews (soaked for 4+ hours or overnight)
- ½ cup coconut cream
- ¼ cup melted coconut oil
- ⅓ cup pure maple syrup (or agave syrup)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of sea salt
For the BlueMAJIK® Layer:
- ⅔ of the creamy filling mixture
- 1 ½ tsp BlueMAJIK® powder
- 2 tbsp coconut cream (to enhance smoothness)
For Topping:
- Fresh red currants (or berries of choice)
- Mint leaves (optional)
Instructions
1. Prepare the crust:
- Line a square or round springform pan with parchment paper.
- Blend almonds, dates, shredded coconut, coconut oil, vanilla, and salt in a food processor until a sticky dough forms.
- Press the mixture evenly into the bottom of the pan and set aside in the freezer.
2. Make the creamy filling:
- Drain and rinse the soaked cashews.
- Blend cashews, coconut cream, coconut oil, maple syrup, lemon juice, vanilla, and salt in a high-speed blender until smooth and creamy.
- Pour one-third of this mixture onto the crust and smooth it out—place in the freezer for about 15 minutes to firm up slightly.
3. Create the BlueMAJIK® layer:
- Add BlueMAJIK® powder and extra coconut cream to the remaining filling mixture in the blender. Blend until well incorporated and smooth.
- Pour over the first filling layer and smooth it out evenly.
4. Freeze & Serve:
- Freeze for at least 4 hours (or overnight) until fully set.
- Before serving, let the cheesecake thaw for 10-15 minutes for a creamy texture.
- Top with fresh red currants and mint leaves. Slice and enjoy!
Storage Tips
- Store in the freezer for up to 2 weeks.
- Keep in the refrigerator for up to 5 days for a softer texture.
💙 Enjoy this BlueMAJIK® - infused raw cheesecake, packed with superfood benefits and delicious flavours! 🌱✨