No-Bake Vegan Blueberry Chocolate Cheesecake (gluten-free)

This No-Bake Blueberry Chocolate Cheesecake is vegan, plant-based, gluten-free, and healthy as all the layers are full of “antioxidants”! Raw cacao powder is one of the highest sources of magnesium in nature, full of antioxidants, calcium, zinc, copper, and selenium. Blue Spirulina is a blue-green algae that grows in ponds, lakes, and alkaline waterways. Phycocyanin is a blue pigment derived from spirulina which gives the algae its dark blue pigment when extracted. The great news about Blue Spirulina is that it does not have a fishy taste, unlike green spirulina. It is rich in protein, vitamins, minerals, carotenoids, and antioxidants. Blueberries pack a powerful antioxidant punch, whether eaten fresh or from the freezer. ’Anthocyanins’, a group of antioxidant compounds, are responsible for the colour of blueberries, and since most of the colour is in the skin, freezing the blueberries actually improves the availability of the antioxidants. Thanks for watching!