Vegan No-Bake Matcha Mango Cheesecake
Ingredients
Base
- 50g raw almonds (soaked 8-12 hours and rinsed)
- 2 Tbsp. melted raw cacao butter
- 3-4 Medjool pitted dates (60-80g)
- 4 Tbsp. shredded coconut
- 3 Tbsp. raw cacao powder
- 1 Tbsp. raw cacao nib
- 1/8 tsp pink salt
White chocolate layer
- 60g raw cashews (soaked 4-6 hours and rinsed)
- 1/3 cup (80ml) full fat coconut milk or coconut cream
- 3 Tbsp. melted raw cacao butter
- 3 Tbsp. maple syrup
- 1/2 tsp vanilla paste
- pinch of pink salt
Mango layer
- 60g raw cashews (soaked 4-6 hours and rinsed)
- 70g ripe mango
- 2 Tbsp. melted raw cacao butter
- 3 Tbsp. maple syrup
- 2 Tbsp. lemon juice
- 1 Tbsp. full fat coconut milk or coconut cream
- 1 tsp lemon zest
- 1/8 tsp turmeric powder
- pinch of pink salt
Matcha layer
- 60g raw cashews (soaked 4-6 hours and rinsed)
- 1/3 cup (80ml) full fat coconut milk or coconut cream
- 2 Tbsp. melted raw cacao butter
- 3 Tbsp. maple syrup
- 2.5 Tbsp. lemon juice
- 1 tsp matcha powder
Preparation
Pulse every ingredient for the base until well processed but still slightly crumbly. Press the mixture into the base of the silicone moulds.
In a high speed blender place every ingredient for the white chocolate layer and blend well until smooth. Add more sweetener if you need. Layer the filling above the base. Cool them in the freezer until set.
Repeat the same process for the mango layer and cool them in the freezer until set.
Repeat the same process for the matcha layer and cool them in the freezer until set.
Take out from the moulds and let them thaw at room temperature for 10-15 minutes. Garnish with some matcha powder before serving.
Notes
You can substitute maple syrup and coconut cream with raw agave and raw nut milk for a raw version.
