Green Matcha Vegan Cheesecake
Ingredients
Crust
- 2 cups of dates (soaked in warm water 1 hr)
- 2 cups of almonds
- 1 tablespoon of coconut oil
- 1 tablespoon of cacao
Pink layer
- 1 1/2 cups of overnight soaked cashews
- 1/2 cup of coconut milk (chilled)
- 1 tablespoon of coconut oil
- 1/2 lime juice
- 2 cups of raspberries (best defrosted) - strained
- 5 tablespoons of maple syrup
- 1 tablespoon of pink pitaya powder from @rawnice
Green matcha layer
- 2 cups of overnight soaked cashews
- 1/2 cup of coconut milk (chilled)
- 5 tablespoons of maple syrup
- 1 tablespoon vanilla essence
- 1 tablespoon matcha powder from @rawnice
- 1/2 juice from lime
Preparation
Place the almonds in food process and blend until you have small pieces then add remaining ingredients and blend until you have a smooth consistency. Press the mixture into a round form (I used 21 cm) and place in freezer for 15 min.
Place all above ingredients in a food processor and blend until you get a smooth creamy texture. Pour it on top of first layer (crust) and place it in the freezer for 1 hr.
Spread raspberries on top of frozen pink layer.
Prepare the green mixture the same way as the pink. Pour it on top of pink frozen layer. Freeze for 8 hours.
Take it out of freezer 15 minutes before serving.
