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Raw Matcha Cheesecake (Vegan & Gluten free)

March 5, 2017 / Niki / 6 Comments

I absolutely love matcha, not only is it super healthy and packed with anti oxidants it’s distinctive taste works so well in food. Some of my favourite ways to use it are; matcha latte oats (I can’t get enough of this delicious breakfast), matcha banana ice cream, matcha lattes (of course) and now this delicious matcha cheesecake.

My matcha cheesecake is super easy to make and tastes amazing, the creamy matcha cashew topping combined with some creamy coconut cream & vanilla powder really enhances the matcha flavour. I also decided to add some rich raw cacao to the base so that not only is crunchy it’s also chocolatey. Happy days! I hope you enjoy this one…

I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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Raw Matcha Cheesecake (Vegan & Gluten free)

Ingredients

Topping ingredients;
2 cups soaked organic cashews (at least four hours) 300g
4 tbsp coconut cream
2 tsp premium grade matcha – I used Organic Burst
1/3 cup organic coconut oil – very gently melted
3 tbsp maple syrup
Pinch sea salt
2 tsp vanilla powder or essence
Base ingredients;
1 cup organic almonds
1/4 cup organic desiccated coconut – I used Coconut Merchant
3 tbsp Organic buckwheat groats
3 tbsp raw cacao
12 medjool dates
2 tbsp. almond butter
Pinch sea salt

Directions

To make the base blitz the almonds in your food processor until you get a crumb like consistency. Add in the dates, almond butter, buckwheat, coconut, cacao and salt and blend again until everything combines. The mix should stick together between your fingers.
Add the mixture to your a pie tin. (I used a 10 inch pie tin). Press down firmly with you hands (don’t press the mix up the sides).
Pop the tray in the freezer while you make the filing.
Wash out your food processor or high speed blender then add the cashews then blitz until the cashews are super creamy.. This may take a few minutes and you will need to scrape the sides a few times.
Add in the coconut cream, coconut oil, maple syrup, salt, vanilla and matcha. Blitz again until combined well.
Remove the base from the freezer then top with the lemony mix. Return to the freezer to firm up – at least an hour.

6 Comments

Nina Olsson - Nourish Atelier on March 7, 2017 at 12:52 pm

Immediately pinned one of the middle shots, love this kind of cake, and how fresh it looks. This will be the perfect pre-summer treat for my family as soon as the sun shines a bit warmer in the garden! Thank you for sharing Niki, much love

Reply
- Niki on March 7, 2017 at 12:55 pm
  
  Yay! Thank you lovely.. so pleased you like it!
  Love as always, Niki xx
  
  Reply
Natalia on March 9, 2017 at 8:17 am

Mmmm, matcha makes loves cheesecake, you reminded me of buying some matcha , thanks, Niki! Your tarts are so cute and delicious!

Reply
- Niki on March 18, 2017 at 8:29 pm
  
  Hi Natalia
  Thanks lovely! Love love matcha xx
  
  Reply
Malin | Good Eatings on March 11, 2017 at 5:28 pm

Love the vibrant green colour combined with the fresh strawberries Niki, looks so fresh!
Will definitely keep this one in mind for when the weather gets warmer 🙂

Reply
- Niki on March 18, 2017 at 8:28 pm
  
  Thanks lovely!
  The matcha is super delish, glad you like it ????????
  
  Reply

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Recipe Tags: Nuts dessert matcha raw vegan

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The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.