INGREDIENTS

Crust:

• ½ cup raw cashews
• 1 soft medjool date, pitted
• ½ tbsp coconut oil
• ½ tbsp maple syrup
• ¼ tsp Earthrise spirulina powder

First Layer:

• ½ cup raw cashews, pre-soaked and strained
• 2 tbsp maple syrup
• 2 tbsp coconut oil
• 2 tbsp lemon juice
• 1 tsp pure vanilla extract
• ⅛ tsp salt

Second Layer:

• ¼ cup fresh blueberries
• 1 tbsp maple syrup
• ½ tbsp coconut oil
• ⅛ tsp spirulina powder

Toppings:

• 12 fresh blueberries, a few hemp seeds for sprinkling

INSTRUCTIONS

1. Process all crust ingredients in a food processor into a sticky crumbly mixture. Transfer into a small parchment-lined tupperware container (I used one that’s 3″ x 5.5″) or a 4″ springform pan and press down into a flat even crust. Freeze while working on the next layer.
2. Blend all filling ingredients in a power blender until smooth. Pour ¾ of this mixture over the crust (leaving the remainder of the mixture in the blender) and allow to sit for 3-4 minutes.
3. Carefully place blueberries in rows over the white layer in the container (I placed mine in rows of 4 and close together).
4. Add remaining second layer ingredients into the blender and blend to combine. Spoon this mixture over the blueberries. Decorate the top of the cake as you like and then freeze for 5-6 hours or overnight to let the cheesecake set. Prior to serving, Remove from the pan, trim off any uneven edges, slice and enjoy!