Blue Majik Cheesecake with E3 Live Blue Majik (Raw Vegan, Paleo, Gluten-Free)
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Packed full of delicious and nutritious ingredients this Blue Majik Cheesecake will knock your socks of with an all natural blue colour and anti-inflammatory properties.
Ingredients
For the base:
  • 100g macadamia nuts
  • ½ cup (roughly 50g) almond flour/ground almonds
  • 1 tsp vanilla essence
  • 2 tbsp coconut sugar/2 tbsp xylitol granules
  • 2 tbsp coconut oil
  • ½ tsp fine Himalayan pink salt (if coarse grind)
  • 1 tbsp almond butter
  • 1 tbsp coconut flour
  • 1 tbsp maple syrup/1/2 tsp NuStevia Simple Syrup
For the cheesecake filling base mix:
  • ½ cup coconut oil
  • 50g cacao butter
  • ⅓ cup maple syrup/2 tbsp (30ml) NuStevia Simple Syrup
  • ¼ cup coconut sugar/¼ cup xylitol
  • 250g/2 cups cashews (soaked overnight or min. 4 hours)
  • 1 tbsp vanilla essence
  • ¼ tsp fine Himalayan pink salt (if coarse grind)
  • Juice 1.5 lemons
For the white layer:
  • ½ the cheesecake filling base mix
  • ½ peeled courgette (cubed)
  • Handful frozen blueberries
For the blue layer:
  • ½ the cheesecake filling base mix
  • 4 scoops E3 Live Blue Majik or 1-2 tsp spirulina powder
  • ½ peeled courgette (cubed)
To decorate:
  • A handful of edible flowers
  • 3 tbsp pistachios (chopped)
  • 2 tsp dried cornflowers
Instructions
  1. Start by lining a brownie tin (20cm/8"x20cm/8"x6cm/1.5") with greaseproof non-sick paper and set to one side.
  2. For the base, combine all of the ingredients and process until a sandy texture (have a nibble, if it reminds you of biscuit crumbs it's done!). Pour in the base mixture and 'knuckle' it in until evenly distributed. Place in the freezer until needed later.
  3. For the cheesecake filling base mix place the coconut oil, cacao butter, maple syrup and coconut sugar over a bain-marie, on a low heat, until fully melted. This could take around 10-15 minutes.
  4. Meanwhile, place the remaining ingredients for the cheesecake filling base mix into the food processor and process until smooth. Remove your mix from the bain-marie and combine with the rest of the white chocolate filling. Process until smooth. Divide the mixture into two equal portions.
  5. Add one portion to your food processor and add in your peeled and cubed courgette. Blend until smooth and fluffy. Remove your base from the freezer and pour in the white cheesecake mix, spreading evenly with a spatula. Place into the freezer and freeze for 20 minutes before scattering over your frozen blueberries. Return to the freezer until set solid.
  6. Whilst you are waiting for your white layer to set blend up the remaining portion of cheesecake mixture that you set aside and blend in your Blue Majik until evenly distributed. Next blend in your courgette until light and fluffy.
  7. Remove your cheesecake from the freezer and pour over your Blue Majik mixture. Spread evenly with an offset spatula for a smooth finish and place back into the freezer until set solid.
  8. Remove from the freezer and slice using a hot, damp chef's knife. Be sure to wipe after each cut to create a clean line. Decorate the slices with edible flowers and chopped pistachios.
Notes
*Prep time includes a 1 and half hour setting time
**All cup measurements used are UK cup measurements and so 1 cup = 250ml.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/blue-majik-cheesecake-with-e3-live-blue-majik/