Today we have an AMAZING Matcha and Strawberry "cheesecake" recipe from the super talented Mandy from Change Room Foods using Kenko Tea's Organic Matcha
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This master piece is gluten free | raw | vegan | refined sugar free
- 1 and 1/2 cups raw almonds (preferably activated)
- 8 Medjool dates, pitted
- 1 tbsp extra virgin coconut oil, softened
- 1/2 tbsp coconut nectar
- 1/2 tsp vanilla powder
- pinch sea salt
- 2 cups raw cashews, soaked in clean water overnight or for at least four hours
- 1 cup coconut milk
- 1/4 cup and 1 tbsp coconut nectar
- 1/4 cup coconut oil, melted
- 2 tbsp freshly- squeezed lemon juice
- 2 tbsp coconut butter, melted*
- 1/2 tsp vanilla powder
- 3 tbsp freeze- dried strawberry powder*
1/2 tbsp matcha powder*
- 1/4 cup coconut nectar
- 2 tsp coconut oil, melted
- 1 tbsp freeze- dried strawberry powder
- 1 tsp matcha powder
Add almonds into the bowl of a food processor and pulse until a rough flour forms.
- Add the pitted dates and pulse until the mixture resembles biscuit crumbs.
- Add the salt and vanilla powder and pulse a few times to incorporate.
- Add the coconut oil and coconut nectar and process until the mixture is sticky to the touch.
- Pour the contents of the food processor into a 22-cm round springform cake tin with grease- proof baking paper
- Press on it with your (clean) fingers and the palms of your hands, and use the base of a metal spoon to smooth out the surface and the edges.
- Freeze while you prepare the filling.
- Drain and rinse the soaked cashews, then transfer them to the bowl of a clean food processor.
- Add the lemon juice and process until the cashews are almost entirely broken down - depending on the strength of your food processor, this may take several minutes.
- Add the coconut milk and process again until it's a fairly smooth mixture.
- Add the vanilla powder and pulse a few times to incorporate.
- Pour in the coconut oil and coconut nectar and blend until smooth and unctuous.
- Transfer half of the mixture to a bowl, then add the strawberry powder to the remaining mixture and blend until uniform in colour.
- Pour this mixture over the frozen cake base and refrigerate.
- Clean the bowl and blades of the food processor, then blend the plain cake mixture and the matcha powder until uniform in colour.
- Set aside and prepare the ganache.
- Divide the coconut nectar and coconut oil between two small bowls.
- Add strawberry powder to one bowl and matcha powder to the other.
- Stir vigorously until uniform in colour and smooth.
- After the strawberry cake layer has chilled for at least an hour (the longer you wait, the more defined the two layers will be), pour the matcha cake mixture over
- Smooth the surface carefully with the back of a metal spoon or a spatula.
- Drizzle alternating lines of ganache across the cake's surface from left to right, then use a skewer or toothpick to draw lines through them from the cake's surface's top to bottom, to create a feathered pattern.
- Refrigerate the cake for at least four hours prior to serving.
To loosen the cake from the springform cake tin, soak a warm tea towel around the tin for a few moments to allow the coconut oil and butter to soften and move away from the tin's edge, then loosen the latch and remove the cake.
Keep refrigerated. Cover to prevent discolouration.
* If you cannot find coconut butter (otherwise known as coconut paste), substitute with more coconut oil. However, the coconut butter really does lend a unique sweetness and mouthfeel.
* Freeze- dried strawberry powder can be found from some health food stores and specialty grocers. You may substitute with a strongly- flavoured berry powder instead, such as maqui berry powder.
Hope you enjoyed the recipe :)
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