Matcha Cheesecake

Updated: Mar 31




Preparation time: 30 min / Chill time: 8 hours / Makes 12-14 portions


Crust:

200 g "butter cookies" (vegan / gluten-free) OR oat / buckwheat flakes

80 g almond flour (= blanched and ground almonds) 100 g melted coconut oil (refined or extra virgin) 80 g soft dates, pitted

Pinch of salt


Filling: 400 g silken tofu 300 g coconut cream (or high fat coconut milk)

150g cashews 2 Tbsp corn starch or arrowroot powder 200 g coconut oil 80 g raw sugar or light maple syrup

2 tsp "Morning Ritual" matcha powder 1 tsp vanilla extract or 1 vanilla bean, scraped

Pinch of salt


For the crust:

Place the cookies or flakes with the almond flour in a food processor and mix until fine crumbs. Add the remaining ingredients and pulse until the “dough” is sticky. Press into a cake tin lined with parchment paper and chill or freeze while you prepare the filling.


For the filling: Soak cashews overnight in cold water OR cook them for 10-15 minutes - drain and rinse well . Mix the corn starch with a few spoons of cold coconut cream or milk until well combined and no more lumps visible and bring the rest of the coconut cream to a boil. Add the corn starch "slurry" and whisk over medium heat until slightly thickened for 1-2 minutes. Turn off the heat, add the coconut oil and mix until completely melted and well combined. In a small bowl, sift the matcha powder, add 2 Tbsp hot water and form a paste. Blend the cashews with the remaining ingredients including the matcha paste in a high speed blender until smooth. Pour the filling on top of the crust and freeze for at least for 8 hours.

Defrost for about 15 minutes before serving.