Hello people 🙂
As usual, Sundays are the days to try out new recipes. I always wanted to use Matcha (green tea powder) for dessert. Before I started with a plant-based diet, I used Philadelphia for cheesecake…. my concern was then, how could I create a Matcha cheesecake with only natural ingredients? 🙂
Through browsing in the Internet I found Becomingness‘s raw Matcha cheesecake. This recipe is refined sugar-, dairy- and gluten-free, and still tastes amazing! 😀 Ness’s instructions are also easy to follow, and the quantities match with the final result.
I believe food affects our emotional status, and that, through healthy eating, we become happier and transmit this happiness to those around us. One of my motivations to share these wholefoods here, is to show you that a healthy lifestyle is fulfilling and, that it is possible to enjoy eating raw meals 🙂
For a first time cooking a raw dessert, what surprised me was the fact that I did not need cookies to create a crunchy and tasty base. Furthermore, it is soooooo easy to make one using raw ingredients. In addition, I was very positively surprised how uncomplicated and fast was to prepare this cake. I spent around 20 minutes 😀
Now, lets start by gathering all the ingredients together:
- 1 cup raw almonds
- 1 cup desiccated coconut
- 6 dried pitted Iranian dates, soaked in water for 10 minutes
- 3/4 cup coconut cream
- 1/2 cup honey
- 1 1/2 cups raw cashews, soaked for 2 hours in water and then drained
- 1/2 cup virgin coconut oil, liquid
- 1 tbsp Matcha (green tea) powder
Firstly, for excellent results you will need good equipment in place. Last christmas I got Braun’s Multiquick 5 hand blender set as present, and I find it great for people like me who enjoy cooking but do not need an expensive professional equipment. The set brings the traditional blender and the S-shaped blender.
First, add the almonds and the desiccated coconut to the blender and process till it reaches a crumb-like consistency.
Add the dates, but first check if they have stone inside!! This may sound something obvious, but sometimes we totally forget about it, and if there were stones, these could break your blender.
Once the three ingredients are blended together, move them to a bowl and add a bit of water – this will help the mixture to be sticky -, and start kneading. Just in case, spread at the bottom surface of the mold some coconut fat before adding the mixture. In this way you ensure the mixture does not get stack to the bottom. Now, press the mixture against the bottom till it covers all the surface.
At the end of the day, it is exactly the same process like with the cookie – crumbles.
Set aside the base in the fridge while you start working on the upper part 🙂 Blend in a high-speed together the honey, cashews, coconut cream and liquid virgin coconut oil. Once the mixture is smooth, add the Matcha powder and again, blend it in a high-speed till it is silky smooth. Then take out from the fridge the mold and spread the mixture on top of it. Leave it resting for at least 2 hours in the fridge.
Before serving, you can add some frozen berries on top. I found that they create a very nice taste combination together with the green tea 🙂
I must say, that I am still amazed with the recipe, so easy and quick. And healthy!! 😀 The next raw cheesecake will be with berries or cacao instead of Matcha; let’s see how it tastes! Once again, thanks to Becomingness for this recipe 🙂