Galaxy blue raw vegan cheesecake

It was my birthday, and I made this galaxy blue raw vegan cheesecake. I think it suits Pisces. :)

Recipe adapted from @unconventionalbaker, I had to change the ingredients and ratios to suit what I had in the kitchen and to make a bigger one. @unconventionalbaker has so many delicious raw cake recipes, head over her page to see a lot more ! Audrey is very talented. 

*I have to admit that the real cake doesn’t look as vibrant as this picture!

Ingredients:

Crust: 

1.5 cup almond meal (by product of making almond milk) 

2 tbs cashew butter

2.5 tbs maple syrup 

5 medjool dates, pitted 

1 tsp vanilla extract

1/2 seeds of vanilla bean pod

1 tsp maca powder

1 tsp rum 

Pinch of Himalayan salt 

Top: 

3 cups raw cashews, soaked and strained (I soaked for about 2.5 hours) 

1 can coconut cream ( I used @traderjoes )

1 cup maple syrup 

1 tsp vanilla extract 

4 tsp butterfly pea tea powder ( I used @life.of.cha use my discount code : eggplant_diary15% )  

Instructions: 

Crust: 

Put all the crust ingredients into a food processor, mix well 

Transfer into a 9” springform pan, press until even and flat

Put it into the freezer 

Top: 

Put all the ingredients into a blender, *add only 1 tsp of butterfly pea tea powder 

Blend until smooth and creamy 

Pour 1/3 of the mixture over the pre made crust

Add 1.5 tsp of butterfly pea tea powder to the mixture in the blender, blend until smooth

Pour half of the mixture over the crust 

Add the rest of the butterfly pea tea powder to the remaining mixture in the blender, blend until smooth 

Pour the remaining mixture over the crust

Use a skewer to swirl the mixtures together, be creative ! 

Freeze for 5-6 hours or overnight 

Leave it out at room temperature before serving

Enjoy ! 

If you give this recipe a try, please tag me @eggplant_diary on Instagram, would love to see your creations :) Let's create and share!