Probably the sexiest thing I have ever made to date…
I recently bought a (very expensive) small packet of matcha on a whim and wasn’t sure what kind of recipe to incorporate it into. There are so many options for adding matcha to sweet treats, so making a raw cheesecake seemed like a good option. I’m a big fan of citrus fruits, and matcha kinda goes with lime (they’re both green, right?!) – and adding pineapple to the second layer makes it ultra citrus-y and delicious.
There are plenty of recipes for raw cheesecakes online, so just search around for what you think you might like and go from there. As with all the recipes on this blog this one is dairy and egg free.
If you have a spare day on the weekend you’ll smash this one… patience you must have, my young padawan 😉
1 cup desiccated coconut
1 cup almonds (you can sub for any other nut here – hazelnuts or pecans would work)
6 medjool dates
1 cup cashews soaked for at least 4 hours (best overnight if possible)
1/2 cup of coconut milk
1/2 cup pineapple pieces (fresh or from a tin)
1/2 cup agave or brown rice syrup
1/2 cup cashews (again, soaked overnight)
1/3 cup coconut milk
2 Tbsp agave or brown rice syrup
juice of two limes
1 Tbsp matcha powder
Base layer – Add all ingredients to a food processor and blend until well combined, around 60 seconds. Scrape down the side as necessary.
Transfer to a small springform cake tin, lined with baking parchment. Press down evenly.
Transfer tin to the fridge/freezer while you work on the second layer.
Middle layer – Add the cashews to the blender and blend until almost smooth. Scrape down the sides as necessary.
Add remaining ingredients and blend until smooth.
Remove your cake tin from the fridge/freezer and add the blended middle layer to the top, using the back of a spatula to ensure even coverage.
Transfer cake tin to the freezer and allow to freeze for at least one hour.
Top layer – As with the middle layer, blend the cashews first.
Add the remaining ingredients and blend until smooth. If the colour is too pale green add some more matcha and blend again.
Remove the cake tin from the freezer (after allowed hour) and transfer the top layer onto the middle layer.
Smooth with the back of a spatula and then place back in the freezer.
Allow at least an hour to freeze.
When ready to serve, allow five to ten minutes out of the freezer before cutting.
Time to make: 15 minutes for each layer, 2 hours in the freezer = 2 hours 45 minutes
On a scale of easy (1) to pull your hair out difficult (5) = 3.5, each layer is kinda straightforward, but there’s the fun of going back and forth to the freezer.
#nowplaying Deap Vally – Smile More