Blue Majik Cheesecake with E3 Live Blue Majik (Raw Vegan, Paleo, Gluten-Free)

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.
Blue Majik Cheesecake with E3 Live Blue Majik (Raw Vegan, Paleo, Gluten-Free)

Ingredients
For the base:

  1. 100g macadamia nuts
  2. ½ cup (roughly 50g) almond flour/ground almonds
  3. 1 tsp vanilla essence
  4. 2 tbsp coconut sugar/2 tbsp xylitol granules
  5. 2 tbsp coconut oil
  6. ½ tsp fine Himalayan pink salt (if coarse grind)
  7. 1 tbsp almond butter
  8. 1 tbsp coconut flour
  9. 1 tbsp maple syrup/1/2 tsp NuStevia Simple Syrup

For the cheesecake filling base mix:

  1. ½ cup coconut oil
  2. 50g cacao butter
  3. ⅓ cup maple syrup/2 tbsp (30ml) NuStevia Simple Syrup
  4. ¼ cup coconut sugar/¼ cup xylitol
  5. 250g/2 cups cashews (soaked overnight or min. 4 hours)
  6. 1 tbsp vanilla essence
  7. ¼ tsp fine Himalayan pink salt (if coarse grind)
  8. Juice 1.5 lemons

For the white layer:

  1. ½ the cheesecake filling base mix
  2. ½ peeled courgette (cubed)
  3. Handful frozen blueberries

For the blue layer:

  1. ½ the cheesecake filling base mix
  2. 4 scoops E3 Live Blue Majik or 1-2 tsp spirulina powder
  3. ½ peeled courgette (cubed)

To decorate:

  1. A handful of edible flowers
  2. 3 tbsp pistachios (chopped)
  3. 2 tsp dried cornflowers

Instructions

  • Start by lining a brownie tin (20cm/8"x20cm/8"x6cm/1.5") with greaseproof non-sick paper and set to one side.
  • 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.
  • 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.
  • 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.
  • 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.