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Raw Mint Chocolate Matcha Cheesecake
2 h 0 mins
12
Ingredients
- ½ cup pecans (Cheesecake Crust)
- ½ cup cacao beans (Cheesecake Crust)
- ½ cup coconut flakes (Cheesecake Crust)
- 3 tbsp cacao powder (Cheesecake Crust)
- 1 tsp vanilla extract (Cheesecake Crust)
- 2 tbsp maple syrup (Cheesecake Crust)
- ½ cup raw cashews - soaked for 4 hours (Cashew Icing)
- ¼ cup filtered water (Cashew Icing)
- 3 tbsp maple syrup (Cashew Icing)
- 1 tsp vanilla extract (Cashew Icing)
- ½ cup coconut oil melted (Cashew Icing)
- ½ tsp almond extract (Cashew Icing)
- ½ cup raw cashews - soaked for 4 hours (Matcha Peppermint Layer)
- 3 tbsp maple syrup (Matcha Peppermint Layer)
- ½ cup filtered water (Matcha Peppermint Layer)
- ¼ tsp peppermint extract (Matcha Peppermint Layer)
- ¼ tsp chlorophyl (Matcha Peppermint Layer)
- 2 tsp matcha powder (Matcha Peppermint Layer)
- ½ cup melted coconut oil (Matcha Peppermint Layer)
Instructions
- 1 Soak all cashew for up to 4 hours before making this recipe
- 2 See below for full instructions!
Notes
For the cheesecake crust:
- In a mini food processor, combine pecans, cacao beans, coconut flakes and cacao powder, blend until thoroughly combined
- Add vanilla extract and maple syrup and process until you get a consistent doughy texture
- Using your favorite mold, scoop the base into the mold and fill about â…“ of the way, then flatten it out until all bottom layer of the mold is covered
Cashew Icing:
- Drain the soaked cashew, then add to high powdered blender
- Continue to add water, maple syrup, vanilla extract and blend until smooth
- Then add melted coconut oil and ½ tsp almond extract, blend again until smooth
- Pour icing over the cheescake crust, filling another â…“ of the mold, with about 1/3 at the top of mold for the matcha layer, and place in freezer (about 30-60 mins)
Matcha Peppermint Layer:
- Add raw cashews, maple syrup and filtered water to high powered blender and blend until smooth
- Add peppermint extract, chlorophyll and matcha powder and blend again until smooth
- Add melted coconut oil and blend until smooth
- Pour matcha peppermint layer into the remaining â…“ of the mold and place back in freezer (about 30-60mins) until frozen
