Raw Vegan Lemon Matcha Cheesecake
Ingredients
Crust
- 1/2 cup almonds
- 2 dates, pitted and chopped
- 1 tsp maple syrup
- 1/4 tsp vanilla extract
- Pinch of salt
- 1 tsp coconut oil, melted
Lemon layer
- 1/2 cup + 2 Tbsp cashews, soaked for 6h
- 2 Tbsp almond milk
- 3 Tbsp fresh lemon juice
- 1/4 tsp lemon zest
- 1 Tbsp maple syrup
- 1/4 tsp vanilla extract
- 1 Tbsp coconut oil, melted
- Pinch of salt
Matcha layer
- 3/4 cup cashews, soaked for 6h
- 1/4 cup almond milk
- 1 Tbsp maple syrup
- 1 1/2 tsp lemon juice
- 1/4 tsp vanilla extract
- 2 tsp matcha powder
- 1 Tbsp coconut oil, melted
- Pinch of salt
Preparation
Process all the crust ingredients until broken down and add the rest until a dough is formed.
Press into a 4’’ spring mold evenly and place into the freezer for 30 minutes until it firms up.
To prepare the lemon filling rinse and drain the cashews. Then, blend all ingredients together except coconut oil in a high-speed blender until nice and creamy.
Add melted coconut oil and blend for a few more seconds until well incorporated.
Pour the mixture over the base and freeze for at least 3 hours.
Once the first layer is set, prepare the matcha layer the same way. Pour over the mold and freeze again for another 3 hours.
Remove the cake from the mold and place it in the fridge for 1 hour before serving.
Dust the cake with matcha powder and decorate with blackberries.
