Raw cakes have been around for a while now. Their popularity spawned from their delicious taste and their dramatic healthy twist on traditional cakes. I’ve been making them for years, they are simple to whip up, and you can enjoy them well after you have made them as they store perfectly in the freezer. This recipe is one I created because I love the flavour of matcha in desserts. I have a huge love affair with matcha ice cream! However, this is not always the healthiest option. So, I developed a raw organic matcha cheesecake so I can indulge a little more often.
This raw cheesecake is a wonderful, healthier option for dessert any day of the week. It’s loaded with nutrients and packs a powerful punch with a hit of antioxidants from the matcha green tea. It’s delicious and healthy all at the same time!
1/2 cup pecans
1/2 cup walnuts
1/2 cup almonds
8 pitted fresh dates
1 tsp cinnamon
pinch of sea salt
2 cups of cashews soaked in water for 4–6 hours
1/2 cup coconut milk
2/3 cup coconut oil melted
8 tbs of maple syrup
1 level tbs of matcha green tea powder
Place the cashews in a bowl, cover them with water, and soak them overnight for at least 4-6 hours.
Start by preparing the crust. Add pecans, walnuts, almonds, cinnamon, and salt into a high-powered blender or a food processor and grind until finely crumbled.
Add the dates and process until you get a sticky dough.
Line the bottom of a spring-form cake tin with baking paper and press the crust dough to the bottom of the cake tin.
Please place it in the freezer to set it while making the filling.
Clean and dry your blender or food processor. Drain and rinse the cashews and add them to the blender or food processor. Add all other ingredients and blend for several minutes until very creamy and smooth. Taste the mixture and add more maple syrup or green tea to taste.
Take the cake tin from the freezer and pour the filling on the crust. Return to the freezer for 4-6 hours until the filling has set.
When the filling has been set, take the cake from the freezer and remove the sides of the cake tin carefully. Decorate as desired and let thaw for 15-20 minutes before serving. The cake will remain good in the fridge for a couple of days, for more extended periods, store in the freezer.
- I used all organic ingredients in my cheesecake to ensure it was as healthy as possible.
Keywords: Raw Matcha Organic Cheesecake Healthy Nutritious Vegetarian Vegan