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Dark chocolate, a coconut creamy filling and the beautiful flavours of spirulina with blackcurrants means delicious decadence in every bite.

Serves 8


1/2 cup date (roughly 12 dates)
1/2 cup raw almonds
1/4 cup linseeds or flaxseeds
1/4 cup desiccated coconut
1 teaspoon Tahi Spirulina and
Blackcurrant powder
1 Tablespoon cacao powder

1.5 cups raw unsalted cashew nuts
1/4 cup cold-pressed coconut oil
1 teaspoon pure vanilla extract
1 cup coconut cream
1 Tablespoon pure maple syrup
2 teaspoons Tahi Spirulina and
Blackcurrant powder

10 pieces of a dark chocolate block
1 Tablespoon coconut oil
1 teaspoon pure maple syrup


1.Soak cashew nuts by placing them in a heat proof bowl for 15 minutes in very hot but not boiling water. The water should cover the cashew nuts by an inch. / Repeat this step with the dates in a separate bowl.

2.In a processor add the almonds and linseeds and pulse until combined. Note: the linseeds won’t break down. Add the coconut, cacao powder and Spirulina and blackcurrant powder, further blitz until just combined.

3.Drain the dates and add them to the processor with the other ingredients. Process mixture for 20 seconds or until combined well. Important not to over process it.

4.In a silicon muffin tray divide mixture into 8, about 1.5 Tablespoons each. Use your fingers or the back of a teaspoon to press mixture down flat. Place in the freezer while you make the filling.

5.Drain cashew nuts and add to a high-speed blender with coconut oil, coconut cream, vanilla, Spirulina blackcurrant powder and maple syrup. Blend until creamy, you might need to use a tamper.

6.Remove tray from the freezer and divide cashew filling evenly to the top. Place tray back in freezer and set for 2 hours.

7.For the chocolate top in a small bowl melt chocolate, coconut oil and pure maple in the microwave in 10 second bursts. Remove cheesecakes from the freezer and use the back of a spoon to smear chocolate over the top. Chocolate will harden quickly from the coldness of the cheesecakes. Place tray back into freezer for a further 3 hours or overnight.

8.To remove cheesecakes from tray push silicon mould up from the bottom, and thaw cheesecake on a plate for 10-15 minutes before eating, best eaten with your fingers and biting straight into it, yum!

9.Store in the freezer, will keep for up to 3 months.

Recipe and image by the talented @fluentinveg.

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