This vegan ice-cream like cheesecake doesn't only wow with it's (100% natural) blue colour, but is also finger-licking yummy!
Soak Cashews & Freeze Cake4hrs
Keyword: blue, butterfly pea tea, cheesecake, dairy-free, glutenfree, vegan
circular tin, 20cm width
2 1/2cups cups cashewssoaked 2-4 hours
2tinscoconut cream (refrigerated so you can easily scoop out the cream from the top)
1 1/4cupcup maple syrup
40-50butterfly pea tea flowers
Blend the pecans, cashews & desiccated coconut in a food processor
Add the pitted prunes & ground almonds, and blend until you have an even consistency
Press the mixture into the tin using the back of a tablespoon, and place the tin in the fridge while you make the ‘cheesecake’ layer
Blend the soaked cashews in a food processor for a few minutes until you have a smooth texture – remember to stop every minute or so to scrape down the edges
Add 1 cup maple syrup & the coconut cream from 1 1/2 tins, and blend again until the mixture is combined
On a low heat, gently simmer the almond milk & butterfly pea tea flowers for 10 minutes. Take away from the heat and allow to cool for a few minutes, then squeeze the flowers to make sure you have got as much of the colour out as possible
Add the blue almond milk to the cashew mixture and blend again, then transfer the blue mixture to a bowl
For a mixed White & Blue Layer
Blend the remaining cashews, coconut cream & maple syrup, and once combined, transfer to another bowl.
Take the tin out of the fridge and spoon half the blue mixture onto the base layer.
Repeat with the white mix and top it off with the remaining blue.
Add extra flowers for decoration if you wish, and freeze for roughly 2 hours before serving.
If you don’t wish to eat it immediately, it’s best to store in the freezer and then take it out to thaw roughly 30 minutes before serving! Enjoy!!