Plant-Based Spirulina Cheesecake {Grain-Free, Vegan}
A vibrant green partial bake cheesecake to celebrate spring or St. Patrick's Day. Spirulina lends color and nutrition. Use the Empower Bar Original baking mix for an easy to make crust. Ten minutes of baking and that's it! Grain-free and vegan.
Equipment
- High-speed Blender
- 6-inch spring form cake pan or silicon cake mold
- mixing bowl
Ingredients
For the crust
- 1 Empower Bar Original Baking Mix pouch see note
- 1/3 cup melted coconut oil
- 1/3 cup liquid sweetener maple syrup or coconut nectar work well
For the cheesecake filling
- 1 1/2 cups raw cashews soaked 4-6 hours or overnight, drained and rinsed
- flesh from 1 ripe avocado
- 1/4 cup liquid sweetener
- 1/4 cup coconut cream
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon spirulina powder
Instructions
- Preheat the oven to 350 degrees. Spray the cake pan with cooking spray. If using a spring form cake pan, line the bottom with parchment paper.
- Make the crust. In a small bowl, whisk the melted coconut oil with the liquid sweetener until creamy and combined. Place the Empower Bar Original baking mix in a separate large mixing bowl. Pour in the wet mixture and use a large spatula to stir until a thick dough is formed. Transfer the dough to the cake pan or silicone cake mold. Bake for 10 minutes. Set aside to cool.
- Make the cheesecake filling. In a high-speed blender, combine the soaked cashews, avocado, liquid sweetener, coconut cream, coconut oil, and vanilla extract. Blend until thick and creamy, using the tamper as you need to get everything going. Once a smooth consistency, add the spirulina powder and blend again until completely creamy and everything is blended together. Transfer the filling mixture into the pan with the pre-baked crust. Refrigerate for at least 8 hours (or ideally overnight) to set.