I love raw cheesecakes to the point where I have requested them for birthdays for years. The sweet creamy filling with a chewy nutty crust is my ideal dessert. Plus caramel and matcha are a dream flavour combination. I made 10 of these for reason.
Serves 10 V GF DF RSF
Ingredients:
Base:
1 cup medjool dates
1 1/4 cup desiccated coconut
3/4 cup almond meal
1 1/2 tsp coconut oil
2 tbsp maca powder
Pinch sea salt
Filling:
1 cup soaked cashews
1/4 cup lime juice
1/4 cup coconut milk
1/3 cup coconut oil
1/4 cup maple syrup
1 tsp vanilla extract
2 tsp matcha powder
Topping:
Blackberries
Method:
1. Soak 1 cup of raw cashews overnight. Add the base ingredients to a blender and blitz together.
2. Grease a muffin tray and scoop out the base into the tray and press into moulds.
3. Blend together the filling ingredients. Pour in the filling into the moulds.
4. Refrigerate for 2 hours.
5. Top with blackberries, enjoy!
Matcha Caramel Raw Cheesecake
10
servings5
minutes2
hours2
hours5
minutesIngredients
- Crust
1 cup medjool dates
1 1/4 cup desiccated coconut
3/4 cup almond meal
1 1/2 tsp coconut oil
2 tbsp maca powder
Pinch sea salt
- Filling
1 cup cashews
1/4 cup lime juice
1/4 cup coconut milk
1/3 cup coconut oil
1/4 cup maple syrup
1 tsp vanilla extract
2 tsp matcha powder
- Toppings
Blackberries
Directions
- Soak 1 cup in a container filled with water overnight or if you’re short for time, soak in boiling water for 1 hour
- Add the base ingredients to a blender and blitz together
- Grease a muffin tray and scoop out the base into the tray and press into moulds
- Refrigerate for 2 hours
- Top with blackberries, enjoy!
