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.

Raw Lime Matcha Cheesecake [Vegan, Gluten-Free]

$2.99
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Ingredients

For the Base:

  • 1 1/2 cup dates, roughly chopped
  • 1 cup raw almonds
  • 1 cup desiccated coconut

For the Filling:

  • 2 cups raw cashew nuts, (soak in water 2-4 hours)
  • 1 ripe avocado
  • 3/4 cup coconut oil
  • 1/2 cup lime juice
  • 1/2 cup coconut nectar
  • 1 teaspoon vanilla
  • Pinch of sea salt
  • 1 heaped teaspoon of matcha powder

Preparation

To Make the Base:

  1. 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:

  1. Strain the soaked cashews and rinse well.
  2. In a high speed blender, blend all ingredients until smooth and creamy.
  3. Pour mixture into prepared cake base and refrigerate until firm, around 3-4 hours.
  4. The cake will keep in the refrigerator for up to five days. It also freezes well.


Comments

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  1. 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
    http://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.
    http://www.tiana-coconut.com/healthy-diet/raw-food-diets/