Raspberry Matcha Cheesecake (vegan & grain-free)
Author: 
Serves: 16 cakes
 
Ingredients
  • Crust layer:
  • 90g almonds (3/4 cup)
  • 35g sunflower seeds (1/4 cup)
  • 50g desiccated coconut (1/2 cup)
  • ½tsp cinnamon
  • pinch sea salt
  • 6 medjool dates, pitted
  • 1tbsp tahini
  • Raspberry layer:
  • 100g frozen raspberries, slightly thawed (1 cup)
  • 120g cashews, soaked for 4 hours (1 cup)
  • 60ml maple syrup (1/4 cup)
  • 2tbsp almond milk
  • ½ lemon, zest
  • ½ lemon, juice
  • 1tsp vanilla
  • 100g coconut butter, melted (1/2 cup)
  • Matcha layer:
  • 120g cashews, soaked for 4 hours (1 cup)
  • 60ml maple syrup (1/4 cup)
  • 60ml almond milk (1/4 cup)
  • ½ lemon, zest
  • ½ lemon, juice
  • 1tsp vanilla
  • 2tsp matcha powder
  • 100g coconut butter, melted (1/2 cup)
  • few raspberries to press in at the end (optional)
Instructions
  1. Prepare 7" square cake tin with removable base.
  2. Place almonds and sunflower seeds into a food processor and pulse few times until ground. Add desiccated coconut, pitted dates, cinnamon and salt and blend until the mixture comes together. Add tahini and blend again. You should have a sticky mix when pressed together.
  3. Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
  4. Rinse the soaked cashews for the raspberry layer under running water and place into high speed blender. Add raspberries, maple syrup, almond milk, lemon zest and juice and vanilla and blend until smooth. Add melted coconut butter and blend until incorporated.
  5. Spoon the mixture onto the crust layer and smooth out the top. Cover the cake with a layer of baking paper and cling film on top and place into a freezer for abount an hour until set enough for matcha layer but not completely frozen.
  6. Rinse the soaked cashews for the matcha layer under running water and place into high speed blender. Add maple syrup, almond milk, lemon zest and juice, vanilla and matcha powder and blend until smooth. Add melted coconut butter and blend until incorporated.
  7. Spoon the mixture onto the raspberry layer and smooth out the top. Press in few raspberries (can be frozen or fresh). Cover the cake with a layer of baking paper and cling film on top to prevent frostbite and place into a freezer until completely set.
  8. Once set carefully remove from the tin and with a sharp knife cut into 16 bars.
  9. Leave to thaw before serving.
  10. Store in a fridge or freezer.
  11. Enjoy!
Recipe by Nirvana Cakery at https://nirvanacakery.com/raspberry-matcha-cheesecake/