Memory Morsel:
Matcha green tea, with more antioxidants, EGCG, and l-theanine than any superfood or drink, relieves stress and increases mental energy.
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 ⅓ 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 ⅓ 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 ⅓ of the mold and place back in freezer (about 30-60mins) until frozen
