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 have been making them for years, they are simple to make and the whole family can enjoy them. Today’s recipe is a recipe that I created because I absolutely love the flavour of green tea in desserts. I have a huge love affair with green tea ice cream, however, this is not a healthy option. So I have developed a raw organic matcha green tea cheesecake that is a much better option!

Raw Matcha Green Tea Cheesecake

Ingredients
  

  • 1/2 Cup Pecans
  • 1/2 Cup Walnuts
  • 1/2 cup Almonds
  • 8 Pitted Fresh Dates
  • 1 tsp cinnamon
  • Pinch Sea Salt
  • 2 Cups Cashews Soaked in Water for 4-6 hours
  • 1/2 Cup Coconut Milk
  • 2/3 Cup Coconut Oil Melted
  • 8 Tbsp Maple Syrup
  • 1 Level Tbsp Matcha Green Tea Powder

Instructions
 

  • Place the cashews in a bowl, cover with water, and for at least 4-6 hours, you can soak them overnight.
  • Start by preparing the crust. Add pecans, walnuts, almonds, cinnamon, and salt into a high-powered blender or a food processor and grind until fine crumble.
  • Add the dates and process until you get a sticky dough.
  • Line the bottom of a springform cake tin with baking paper and press the crust dough to the bottom of the cake tin.
  • Place it in the freezer to set while making the filling.

Notes

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, add more maple syrup or green tea to taste.
Take the cake tin from the freezer and pour the filling on top of the crust. Return to the freezer for 4-6 hours until the filling has set.
When the filling has 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 longer periods, store in the freezer.

I used all organic ingredients in my cheesecake to ensure it was as healthy as possible.

 

 

Be a part of our mailing list

Thank you for subscribing! To protect your privacy you will need to confirm your subscription, an email has been sent to you. You MUST confirm or you will not be subscribed. Please check your inbox, if it is not there check your junk/spam folder, occasionally it can appear in there. Click the button and you are good to go!

Facebook
Twitter
Instagram
Pinterest
LinkedIn