This is a beautifully green cheesecake that is a great way to introduce people to raw food and especially raw desserts! The creamy cashew and avocado based filling is just as smooth and silky as the real deal. A plentiful amount of lime juice and matcha powder give the cake a refreshing, earthy flavor perfect for hot days.
Raw Lime Matcha Cheesecake [Vegan, Gluten-Free]
Ingredients
For the Base:
- 1 1/2 cup dates, roughly chopped
- 1 cup raw almonds
- 1 cup desiccated coconut
For the Filling:
- 2 cups raw cashew nuts, (soak in water 2-4 hours)
- 1 ripe avocado
- 3/4 cup coconut oil
- 1/2 cup lime juice
- 1/2 cup coconut nectar
- 1 teaspoon vanilla
- Pinch of sea salt
- 1 heaped teaspoon of matcha powder
Preparation
To Make the Base:
- Process the nuts until they begin to break down and then add the dates and coconut. Process until the mixture comes together. Press the mixture into the base of a 9-inch spring form pie tin.
To Make the Filling:
- Strain the soaked cashews and rinse well.
- In a high speed blender, blend all ingredients until smooth and creamy.
- Pour mixture into prepared cake base and refrigerate until firm, around 3-4 hours.
- The cake will keep in the refrigerator for up to five days. It also freezes well.
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AUTHOR & RECIPE DETAILS
Kelly is a passionate writer and raw/vegan chef who combines her love of writing with her forays into health and wellness. Kelly has traveled and worked extensively across the world in health resorts, detox centers, raw food restaurants and wellness retreats, sharing ways to live simply, mindfully and sustainably. Her work is regularly published in print media and online, as well as her own website, Raw By Nature, which offers vibrant nourishing recipes and information about plant-based living. A gypsy heart and lover of nature, Kelly finds inspiration in the world around her and translates her visions into whimsical stories and edible creations
http://www.onegreenplanet.org/vegan-recipe/raw-lime-matcha-cheesecake/