Wednesday, 28 November 2018

Raw Matcha "Cheesecake"

raw matcha cheesecake

Raw "cheesecakes" are my go-to dessert when I'm hosting guests as they're inevitably crowd pleasers. Regular readers may realise that I've shared a few recipes for raw "cheesecakes" as I like to switch up the flavours to keep things interesting, with the latest being this matcha version which makes for a talking point at dinner parties. I served this at a recent Halloween event because I thought that the green colour tied in with the "spooky" theme and all of the guests seem to really enjoy it. I've left the decoration open for you to choose but some ideas include mint leaves, coconut chips, lime slices or zest curls, or a light dusting of matcha powder.

Three great health benefits: boosts immunity, good source of antioxidants, beneficial for bone health

Serves 8-10

Ingredients:
500g cashew nuts, soaked overnight then drained & rinsed
2 tbsp matcha powder, mixed with 2 tbsp hot water to form a paste
125g almonds
150g medjool dates, pitted
Zest of 2 limes
Juice of 2 limes
160ml coconut cream
180ml coconut oil
125ml maple syrup
2 tsp vanilla extract
Couple of pinches sea salt

Method:
1) Start by greasing an 8 inch springform cake tin with coconut oil.
2) Next, make the base by whizzing the almonds in a food processor to form a crumb before adding the dates, zest of 1 lime and a pinch of the salt. Whizz until the mixture starts to come together and then press into the prepared tin. Refrigerate for at least an hour to set.
3) Meanwhile, make the "cheese" layer. Whizz the cashews in a clean food processor to break them up. Add the remaining ingredients: coconut cream, coconut oil, maple syrup, lime juice, zest of 1 lime, matcha paste, vanilla and a pinch of the salt, and whizz (stopping to scrape down the sides occasionally) until thoroughly combined.
4) Pour the "cheese" mixture on top of the prepared base in the cake tin and smooth the top. Place in the freezer to set for a couple of hours of overnight.
5) Remove from the freezer at least half an hour before serving. You can remove the "cheesecake" further in advance and simply keep refrigerated. Decorate as desired.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
Photo credit: with thanks to www.tiffany-matthews.com 

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