Matcha Charcoal Swirl Raw Vegan Cheezecake
Ingredients
- 1/2 cup oats (gluten-free if needed)
- 1 cup pitted dates
- 1 cup walnuts
- 1 tsp lemon zest
- 1/8 tsp salt ?filling:
- 2 cups cashews, soaked at least 3 hours (or 1 hour in hot water)
- 1 cup full fat coconut cream (scrape the solid white stuff out of the can, leave the liquid)
- 1/2 cup maple syrup
- 1 tsp vanilla
- juice of 1 large lemon
- 2 tbsp coconut oil
- 2 tsp matcha powder (i used ceremonial grade matcha fromdo matcha)
- - 1 tsp activated charcoal (sub cacao powder)
Preparation
Make crust: in your food processor, blend dates until they've become small chunks or a ball
Remove from food processor and blend walnuts and oats until their a fine meal
Add the dates back in
Blend until well combined
Texture? it should stick together when squeezed
Press crust into a parchment lined spring form pan (up the sides too)
Place the crusted pan into the freezer
Make filling: in your blender, blend cashews, coconut cream, maple syrup, vanilla and lemon until smooth and silky
This will give you 21/2 cups of white filling
Pour 3/4 of the filling (13/4 cups) out into a jar, keeping half of the filling in the blender
Add matcha to the blender and blend until combined
Pour matcha filling in the pie crust
Blend the rest of the white filling with the activated charcoal (or cacao)
Drizzle the activated charcoal filling in a swirl over the matcha filling
Use a butter knife or chop stick to create art! (zig zag motion)
Place the pie in the freezer for at least 2 hours
When you're ready to eat it, take it out of the freezer and let sit 10 minutes
Store it in the freezer!
