This amazing recipe has been sitting in the back of my mind for some time now. I picked up some organic pure green tea powder from Matcha Maiden recently and have been thinking about what to make (apart from my regular green matcha latte).
Here’s 9 reasons why Matcha Green Tea is a great addition to your healthy diet.
- High in Antioxidants
- Loaded with Catechin, EGCg
- Enhances Calm
- Boosts Memory and Concentration
- Increases Energy Levels and Endurance
- Detoxifies the Body
- Fortifies the Immune System
- Improves Cholesterol…
- Amazing Flavour
Now for the recipe…
Raw Matcha Tea & Chocolate Cheesecake
What you will need:
- 20cm round cake tin lined with plastic wrap or a 20cm round silicon cake mould
- high speed blender (I use Vitamix)
- 1/2 cup desiccated coconut
- 1/2 cup dates soaked in hot water for 1o mins and then drained
- 1/2 cup walnuts (or buckwheat groats)
- 1 tbs coconut oil (softened or melted over a pot of simmering water)
- pinch of salt
- Blend dry ingredients together, add softened dates and coconut oil and pulse to bring together
- Press into the bottom of your 20cm cake tin and place in the freezer while you make the next layer
- 2 cups raw cashew nuts
- 1 tsp vanilla bean paste or vanilla essence
- 1/3 cup coconut oil (melted over a pot of simmering water)
- 1/3 cup rice malt syrup
- 1/4 cup coconut cream
- 1/2 tsp ground sea salt
- Keep aside
- In a high powered blender (I use Vitamix) blend the cashews until a fine powder.
- Add melted coconut oil, vanilla essence, coconut cream and salt
- Remove 2/3 of the mix for the matcha layer and set aside
- Blend in 2 tsp raw cacao powder to the mix and blend to combine. Spread onto the base layer and pop back into the freezer. (rinse out the blender or food processor)
- Place the remaining 2/3 mix back into the blender or food processor and add the matcha tea powder. Blend to combine well. (you can also try dividing the mix out of the blender and simply stirring both the cacao and the tea powder vigorously into each mix separately – I like that the blender makes it so even though).
- Spread the matcha layer onto the choc and base layers and freeze for at least 2 hours.
- Slice into small pieces and eat either frozen or from the fridge. You can keep this cake in the fridge or the freezer.
The nutritionist in me recommends you eating only one small piece at a time/per day. It’s a rich and filling cake with a lot of health benefits! 😉