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How-to Recipe: No-Bake Vegan Spirulina Cheesecake by La Pachamama Organic

01 July 2021

Our next recipe in collaboration with Benjamin & Anne Marie from La Pachamama Organic. is a real show stopper, perfect for a special occasion. Continue to find out how you can make this guilt-free beauty… 

Inspired by our Super Naturals Kombucha & Spirulina Hydrating Sheet Mask. Indulge guilt-free and wow guests with this incredible No-Bake Vegan Spirulina Cheesecake recipe.

NO-BAKE VEGAN SPIRULINA CHEESECAKE

Isn’t it lovely to celebrate a special moment with a sweet that not only looks and tastes amazing but actually is good for you?

Yes, you can fully enjoy this special treat full of healthy fats, protein, good gut bacteria and spirulina, feeling completely and entirely free of guilt. How good is that!

Cultured Cashew Cream (prepare 24h in advance)

  • 400g raw cashew nuts, soaked for 4 hrs (14.11 oz)
  • the powder of 2 probiotic capsules
  • 150ml water (5.07 fl oz)

Method

  1. Add all the ingredients to a high-speed blender and add just enough water to blend. Use a spatula to scrape the sides of the blender jug and blend until thick and silky smooth.
  2. Spoon the mixture in an empty glass jar, close the lid loosely, and put in the warmest spot in your kitchen for 24 hours. The longer you leave it, the stronger the fermentation, making it more sour.
  3. You will know when it is fermented when it looks aerated, and it has a pleasant, slightly sour smell. When done, you can keep it in the fridge to stop the fermentation process.

Hazelnut Base

  • 22cm spring form (8.66 in)
  • 1 cup toasted hazelnuts
  • 1 cup toasted sunflower seeds
  • Pinch Himalayan sea salt
  • 8 soaked Medjool dates, stone removed
  • 50 ml coconut oil (1.69 fl oz)
  • ½ teaspoon vanilla extract
  • ½ teaspoon spirulina powder

Method

  1. Put all the ingredients, except the spirulina powder, together in the food processor and pulse until you get a sticky dough ball.
  2. Line the bottom of the spring form with baking paper, and secure by closing the sides on top of it. Lightly grease the sides with a bit of coconut oil.
  3. Use your hands, fingers and knuckles to evenly spread the dough out on the base. If you lightly grease your hands with coconut oil, it helps to keep the dough from sticking.
  4. Dust the dough layer with the spirulina powder, then put in the freezer, and proceed to the next step

White Chocolate Vanilla Layer

  • half of the cultured cashew cream
  • 1½ teaspoons vanilla extract
  • 150ml coconut milk (5.07 fl oz)
  • 2g agar agar (0.71 oz)
  • 100g vegan white chocolate (melted) (3.53 oz)
  • 25g cacao butter (melted) (0.88 oz)
  • 60ml maple syrup (2.03 oz)
  • 1 teaspoon lemon juice
  • ¼ teaspoon sea salt
  • ½ teaspoon spirulina powder

Method

  1. Set up a bain-marie and add the white chocolate and the cacao butter to melt
  2. Dissolve the agar agar in the coconut milk and bring to boil in a small pot. As soon as boiling, turn the heat off and let it cool for a minute.
  3. While still warm, place mixture in a high-speed blender. Add all the remaining ingredients, except the spirulina, to the blender and blend for 1 - 2 minutes until silky smooth, stopping every now and then to scrape down the sides as necessary.
  4. Pour the filling onto the crust and give it a shake to even out. Dust with the spirulina and put in the freezer to set for about 30 minutes.

Avocado Lime Layer

  • the other half of the cultured cashew cream
  • 150ml coconut milk (5.07 fl oz)
  • 2g agar agar (0.071 oz)
  • 1 large ripe avocado
  • zest and juice of 1 lime
  • 25g cacao butter (melted) (0.88 oz)
  • 100ml maple syrup (3.38 fl oz)
  • 1 teaspoon lemon juice
  • ¼ teaspoon sea salt
  • ½ teaspoon spirulina powder

Method

  1. Set up a bain-marie and add the white cacao butter to melt
  2. Dissolve the agar agar in the coconut milk and bring to boil in a small pot. As soon as boiling, turn the heat off and let it cool for a minute.
  3. While still warm, place mixture in a high-speed blender Add all the remaining ingredients, except the spirulina, to the blender and blend for 1 - 2 minutes until silky smooth, stopping every now and then to scrape down the sides as necessary.
  4. Pour the filling onto the white chocolate layer and give it a shake to even out. Dust with the spirulina and put in the freezer to set for about 60 minutes.

Assembly

When you’re ready to eat this beauty, remove it from the freezer 1 hour before. Decorate with kiwi slices, lime wedges, frozen blueberries, chunks of white chocolate and edible flowers.

This recipe is inspired by our certified organic Super Naturals Kombucha & Spirulina Hydrating Sheet Mask which aims to effectively boost dry, tired and thirsty skin.

Want to know more about La Pachamama? Based within the Spanish hillside of Andalucía, both Benjamin and Anne Marie are passionate about growing and creating 100% organic plant-based whole food recipes which work in harmony with Mother Nature. Shortly after Anne-Marie’s first trip to Peru and Bolivia in 2008, Pachamama Catering was born. The name originates in honour of ‘Pachamama’ the goddess referred to by the indigenous people of the Andes – She is an “Earth Mother” type goddess that gives us life, feeds us and presents natural abundance upon us.

For more delicious vegan recipes from La Pachamama, discover their cook book here https://www.pachamamaorganic.eu/buy-the-cookbook/

 


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