Matcha is a great superfood for increasing focus and energy levels, and boosting your metabolism. Pairing it with lemon helps cut through the strong matcha taste, while also aiding in weight loss and digestion. This raw cheesecake recipe is the perfect guilt-free treat for those who want another reason to eat dessert (so…everyone).
Raw Matcha and Lemon Swirl Cheesecake recipe
YOU WILL NEED
Base 2 cups almonds 1/3 cup maple syrup 2 tablespoons melted coconut oil
Filling 2 cups cashews soaked in water for 4 hours drained and rinsed 1 cup full fat coconut cream 1 cup maple syrup 1/4 teaspoon salt 1 tablespoon vanilla 1/2 cup almond milk 1 cup melted coconut oil
Spray a round spring form tin with non-stick spray or coconut oil and line the base with baking paper.
Process the almonds together until a fine crumb. Add in the maple and coconut oil and process until the mixture sticks together when pressed between fingers. Press firmly into the bottom of the tin. Set aside while you make filling.
Blend cashews, coconut cream, maple, vanilla, salt and almond milk together until smooth. Stir in the coconut oil until fully incorporated. Give a quick blend to make sure. Remove half and set aside in a small bowl.
Add lemon juice into the blender and give a quick blend. Pour mixture into a small bowl.
Add the other half back into the blender with spinach, matcha and vanilla blend until smooth. Pour this back into its small bowl.
Spoon 5 large spoonfuls of lemon mixture into the tin. Fill gaps with the matcha mixture and swirl together with a fork. Repeat until all of the mixtures have been used.
Tap tin on the bench to get rid of any air bubbles and smooth top with a palate knife or back of spoon.
Refrigerate for 24 hours.
Carefully remove from the tin and slice into desired pieces. Keep refrigerated and freeze left over pieces.