Raw Avocado & Banana Chlorella Cream Cheesecake

I’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 ‘jam’ 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 you’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!