Towards the end of last year I became addicted to not only the taste but the goodness of matcha (green tea) powder. I made many delicious treats with it. But boy when I created this little beauty was my world turned upside down! epppp! So yummy!
I remember when I first started writing and creating recipes in the kitchen, my very first raw attempt was a cheese cake and it was far from this masterpiece.
The best thing about this beauty is that its unprocessed, dairy free and has no refined sugar.
How is it dairy free you ask when its a 'cheese' cake?
Its made with raw cashews and macadamias to give it that creamy base to imitate the original cheese cake, some how it just works amazingly.
1 cup raw macadamia nuts 1/2 cup medjool dates (pitted) Shredded coconut
1 & 1/2 cups raw cashews 1 & 1/2 cups raw macadamias 3/4 coconut oil 3/4 cup rice malt syrup 1 tablespoon vanilla extract 1/2 cup lemon juice
(using 1/3 of mixture above)
add 1 tabs matcha and 2 mint stalks
Sprinkle the base of your cake tin with the shredded coconut.
Blend the macadamias and dates at high speed in a powerful food processor or Vitamix until it reaches a crumbly texture. Spread the mixture on the base of the pan.
For the filling mix the ingredients on high speed until it reaches a creamy consistency.
Depending on your food processor you may also need to add a little water (I use a Thermomix and haven’t needed to worry about this).
Spread the creamy filling on top of the macadamia base and put the tin in the freezer for at least an hour.
After waiting at least an hour blitz the frozen berries and dates at high speed. Spread the topping evenly over the top of the ‘cake’ and then freeze again for at least a few hours. This is the perfect recipe to prepare the night before entertaining.
Remove from the freezer half an hour before serving. If you have leftovers just refreeze this delicious raw cheesecake and enjoy again later!
For my yummy bulletproof coffee recipe to go along side it - click here