This Raw Matcha Mint “Cheesecake” is the delicious result of a collaboration with my friend Jillian Nowak. She has an amazing food blog, Jillan Rae Cooks, that shows off her amazing talents; creating, cooking and photography. Make sure you follow her on Instagram (@jillianraecooks), her photos will make you drool. You might even recognize her from Masterchef Canada 🙂

This Raw Matcha Mint “Cheesecake” is vegan, gluten free, dairy free, and refined-sugar free. It’s full of healthy omega 3’s, plant based protein, and antioxidants.

This Vegan dessert contains tons of Hemp Seeds. These little superseeds are full of protein, omega 3’s and low in carbs, making them perfect for everyone no matter if you’re looking to boost your immune health or lose weight. They have a slight nutty flavour to them and can be added to your smoothies, baking, sprinkled on salads, or to make the perfect crust for your dessert.

I’ve shown it in the photos here made into a small cake, regular sized muffin tins and also mini-muffin tins. If you want to save time, make one big cake but if you prefer bite-sized convenience then go with either the regular muffin tray or mini muffin tray.

Raw Matcha “Cheesecake”

1 10 InchCake or 12 muffin sized cheesecakes

Ingredients

  • For the Crust:
  • 1 cup dates (soaked for 20 minutes)
  • ¼ hemp seeds
  • 1 ¼ cup walnuts
  • 2 tbsp. shredded coconut
  • splash of vanilla
  • pinch of sea salt
  • For the Filling:
  • 3 cups cashews, soaked in water overnight (or minimum 4 hours)
  • ½ cup maple syrup
  • ½ cup melted coconut oil
  • ¾ cup coconut milk (or nut milk of choice)
  • 2 tsp. matcha powder
  • 2 tbsp. fresh mint
  • Optional Toppings:
  • Chocolate drizzle
  • Raspberry sauce
  • Matcha powder
  • Crushed walnuts
  • Fresh raspberries
  • Fresh mint

Instructions

  • Lightly grease either a 10-inch springform pan or a dozen muffin tins with coconut oil and set aside.
  • Blend walnuts and hemp seeds together in a food processor or blender. Place in a large bowl. Now blend the dates until no large chunks remain. Using your hands, mix blended dates into walnut and hemp seeds. Add in coconut, vanilla, sea salt and mix until evenly combined. Press the crust into the bottom of your springform pan/muffin tins with your fingers to make an even and firmly packed crust. Place in the freezer.
  • Now it’s time to make the filling. In a blender or food processor combine cashews, maple syrup, coconut oil and coconut milk. Blend thoroughly until you reach a creamy consistency. Pour into the springform pan or muffin tins over top of the crust, filling them up halfway. Place them back in the freezer while you make the last layer. You should have about half of the cashew filling leftover. To make the green layer, simply add in the fresh mint and matcha powder to the leftover filling and blend again until smooth. Pour the green layer on top of the white layer and place back in the freezer one last time. They need about 4 hours to firm up completely.
  • Remove from the freezer about 30 minutes before serving. Decorate with any or none of the toppings listed. Disclaimer: my favourite was with raspberry sauce! All I did was place some frozen raspberries on the stove over medium-low heat, breaking them up with a back of a wooden spoon while they heated up. Drizzled it over top and dug right in.
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