Raw Avocado & Banana Chlorella Cream Cheesecake

Iโ€™ve seen countless recipes for raw/frozen cheesecakes, so I thought it was about time I give one a go, choosing chlorella powder as the basis for this experiment. With a soft base of prunes and almonds, the combination of avocado, banana, cashew nuts, vanilla and Kaizen Living chlorella makes for an amazing partnership. Resulting in a fabulous, vibrant green, I wanted to add another element of colour so added a cherry chia seed โ€˜jamโ€™ and simple coconut cream to this extravagant but super easy, super healthy dessert. Make to impress!


Base –

  • 1 cup prunes, soaked overnight
  • 1 cup ground almonds
  • 1-2 tbsp shelled hemp seeds

Simply add everything to a blender and whizz until smooth and sticky. Spread evenly over a well-greased loose-bottomed tin then keep in the freezer while you make the filling.

Filling –

  • 2 cups cashew nuts, soaked overnight
  • 1 avocado
  • 3 tbsp coconut oil
  • 3 tbsp Sweet Freedom (or honey or agave syrup)
  • 1-2 tsp Kaizen Living chlorella powder
  • 1 tsp vanilla extract

Throw everything into a blender and whizz until you have a thick, creamy and smooth consistency. Pour this on top of the base and return to the freezer – freeze for at least 4 hours.

Cherry chia jam –

  • 100g cherries
  • 1-2 tbsp natural sweetener
  • 1-2 tbsp chia seeds

Put the cherries in a pan with some water and sweetener to taste. Bring to the boil, simmer then stir in the chia seeds, simmering for a few minutes, then leave to cool and absorb the liquid.

Coconut cream (optional)
I mixed together some Hognuts Butter Cashew & Coconut butter with natural yogurt and dessicated coconut and left in the fridge to firm up and create a cream.

Ready to serve! Remove the cheesecake from the freezer about 30 minutes before youโ€™re ready to serve, then spread the cooled chia jam over the top and add some of the coconut cream, if using – then indulge!

Have you seen my other healthy recipes using Kaizen Living superfoods? Check them out!