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Ocean No Bake Lemon & Blue Spirulina Cheesecake

Creamy, decadent and so incredibly beautiful looking Ocean No Bake Lemon & Blue Spirulina Cheesecake is the kind of grown up “playing with food” we wholeheartedly approve of! Incorporated Suncore Foods® Aqua Blue Spirulina Supercolor Powder to create this enchanting gentle blue hue combined with refreshing lemon. Pure heavenly delight.

Recipe and photo by our brand ambassador Mei Yee. Check out her Instagram @nm_meiyee for more magnificent recipes!

Ingredients

Base:
4 pitted medjool dates 65g
1/2 cup almond 70g
1/2 cup gluten-free rolled oats 50g (or Suncore Foods® Snow Quinoa Flakes)
1/2 tbsp coconut oil
1/4 tsp Suncore Foods® Rose Salt

Lemon layer:
1 cup cashew nuts, soaked
1/4 cup freshly squeezed lemon juice
1/3 cup full fat coconut milk
4 tbsp maple syrup
2 tbsp melted cacao butter
1/8 tsp Suncore Foods® Rose Salt

Blue spirulina layer:
1 cup cashew nuts, soaked
1/2 cup full fat coconut milk
4 tbsp maple syrup
2 tbsp cacao butter
2 tsp vanilla extract
1/4 tsp Suncore Foods® Aqua Blue Spirulina Supercolor Powder
1/8 tsp Suncore Foods® Rose Salt

Directions

1. Base – Place all base ingredients in a food processor and processor until combined. Firmly press the mixture into the base of the silicone moulds.

2. Lemon layer – Add all ingredients in a processor and process until smooth. Add more sweetener and lemon if desired. Pour mixture over the base. Place in the freezer until solid.

3. Blue spirulina layer – Repeat the same process for the blue spirulina layer. Pour mixture over the set lemon layer and freeze overnight.

4. When ready to serve, remove cheesecake from mold and place it on top of the base and garnish with fruits. Allow to thaw for a few minutes before eating. Enjoy!


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