Raw Lime Matcha Cheesecake
[Vegan, Gluten-Free]
Author Bio
Kelly is a passionate writer and raw/vegan chef who combines her love of writing with...
Kelly is a passionate writer and raw/vegan chef who combines her love of writing with her forays into health and wellness. Kelly has traveled and worked extensively across the world in health resorts, detox centers, raw food restaurants and wellness retreats, sharing ways to live simply, mindfully and sustainably.
Her work is regularly published in print media and online, as well as her own website, Raw By Nature, which offers vibrant nourishing recipes and information about plant-based living. A gypsy heart and lover of nature, Kelly finds inspiration in the world around her and translates her visions into whimsical stories and edible creations Read more about Kelly Fielding
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Raw Lime Matcha Cheesecake [Vegan, Gluten-Free]
This is a beautifully green cheesecake that is a great way to introduce people to raw food and especially raw desserts! The creamy cashew and avocado based filling is just as smooth and silky as the real deal. A plentiful amount of lime juice and matcha powder give the cake...
This is a beautifully green cheesecake that is a great way to introduce people to raw food and especially raw desserts! The creamy cashew and avocado based filling is just as smooth and silky as the real deal. A plentiful amount of lime juice and matcha powder give the cake a refreshing, earthy flavor perfect for hot days.
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Ingredients You Need for Raw Lime Matcha Cheesecake [Vegan, Gluten-Free]
How to Prepare Raw Lime Matcha Cheesecake [Vegan, Gluten-Free]
To Make the Base:
- Process the nuts until they begin to break down and then add the dates and coconut. Process until the mixture comes together. Press the mixture into the base of a 9-inch spring form pie tin.
To Make the Filling:
- Strain the soaked cashews and rinse well.
- In a high speed blender, blend all ingredients until smooth and creamy.
- Pour mixture into prepared cake base and refrigerate until firm, around 3-4 hours.
- The cake will keep in the refrigerator for up to five days. It also freezes well.
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This recipe is not "raw", because the recipe calls for Coconut Blossom Nectar Syrup.
Here is why…
For a food to be considered "raw", some experts state it can not be heated up past 104°F – 120°F. Coconut Blossom syrup is produced by slowly heating this sap between 105°F – 250°F (or more depending on the company) for a period of time between 1.5 – 3 hours to thicken it into syrup. This process also causes the sap to deepen in color.
💥 Raw Coconut Nectar
https://www.superfoods-for-superhealth.com/raw-coconut-nectar.html
This recipe can only be considered raw if cold pressed Virgin Coconut Oil is used!
💥 Note: Virgin Coconut Oil: Whether it is raw or not depends on the production methods, if virgin coconut oil produced by expeller pressing, centrifuged or made from coconut milk by fermentation at high temperatures it cannot be regarded as raw and not suitable for raw diets. Only cold pressed (under 40⁰C / 104⁰F) virgin coconut oil can be classified as raw.
https://www.tiana-coconut.com/healthy-diet/raw-food-diets/