Description
Make these dreamy blue vegan cheesecake squares with the help of gorgeous edible butterfly pea flowers, as well as coconut, cashews, and a graham cracker crust.
Ingredients
Scale
Butterfly Pea Flower Filling:
- 1 cup raw cashews
- 1 cup water
- 1 small (5.4-ounce) can coconut cream
- 1 teaspoon vanilla
- 1 tablespoon + 1 teaspoon dried butterfly pea flowers*
- 3 tablespoons agave nectar
Graham Cracker Crust:
- 22 squares (1 ½ cups crumbs) graham crackers, vegan (i.e., Keebler Original, Nabisco Original)
- 5 tablespoons melted coconut oil
Garnish:
- ½ cup blueberries, fresh or frozen
Instructions
- Place cashews in a dish and cover with water. Let soak at room temperature for 1 hour (or try quick soak method by soaking cashews in 1 cup boiling water for 15 minutes). Drain off water.
- Place soaked, drained cashews in a blender or food processor container. Add coconut cream, vanilla, butterfly pea flowers and agave nectar. Process until smooth and creamy. Set aside.
- To prepare graham cracker crust: Place graham cracker squares in a blender and processing until they form crumbs.
- Place graham cracker crumbs in a mixing bowl. Add melted coconut oil and mix well.
- Line a 9 x 9 inch baking dish with parchment paper.
- Press the graham cracker crumb crust into the bottom of the dish.
- Spoon over the filling and spread with a spatula to create a smooth, even surface.
- Cover and place in the freezer for about 2 hours prior to serving.
- Slice into 16 squares. Place on platter and garnish with blueberries. Serve immediately. May serve frozen or slightly defrosted.
Notes
Make this recipe gluten-free by using gluten-free graham cracker crumbs.
*Buy dried butterfly pea flower online or in Asian markets.
- Prep Time: 15 minutes
- Cook Time: 3 hours (including soaking and freezing time)
- Category: Dessert
- Cuisine: American, Thai
Nutrition
- Serving Size: 1 serving
- Calories: 184
- Sugar: 9 g
- Sodium: 43 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g