Matcha Chocolate Cheesecake (Raw)

When I think of cheesecake, loads of childhood memories flood my head. My favorite cheesecake at the time was a simple chocolate crusted one from this hole-in-the-wall place called Lunardi’s back when I used to live in Iowa. It took me about a month (maybe a little more) to get over the fact that I’d never be able to replicate it with my plant-based products. But, not all is lost, my friend. After several failed attempts, I finally made one that resembles my favorite dessert.

Here’s what you’ll need to make it:

• 2 cups raw cashews

• 1 cup pitted dates

• 1, 1/2 cup almond flour

• 1 cup non-dairy milk (I used almond milk)

• 1/3 cup + 2 tbsp. maple syrup

• 1 cup chocolate chips

• 1/4 cup + 1 tbsp. coconut oil

• 1 tbsp. vanilla extract

• 2 tbsp. matcha powder (sub with vanilla protein powder if desired. I recommend Nuzest Clean, Lean, Protein)

You’ll also need these utensils:

• Bowls

• Blender

• Round pan (freezer resistant)

• Mixing tools

• Double boiler

• Plate and fork

• Sifter

Process:

Normally, I measure all my ingredients beforehand, and place them in little bowls before mixing them all together. This allows for minimal mess, and avoids getting the measurements wrong (It’s the Capricorn inside of me lol).

1. Line a round pan with a baking sheet and set aside.

2. To make the crust, combine flour, dates, 1/3 cup maple, 1/4 cup coconut oil and add to a blender. Blend until a thick paste is formed. Spread crust onto cooking pan and freeze for 1 hour.

3. To make the cheesecake filling, combine the drained cashews, milk, matcha, vanilla, and 2 tbsp. maple onto a blender and mix until a smooth consistency is achieved. Remove crust from the freezer and pour the mixture. Freeze for 1 hour.

4. To make the chocolate topping, melt 1 cup chocolate with 1 tbsp. coconut oil using a double boiler (you don’t have to. You can also use the microwave and melt chocolate with internals of 15 seconds until fully melted. Remember to mix well every 15 seconds).

5. Pour melted chocolate mixture onto cheesecake and spread well. Top it off with some cocoa powder using a sifter.

6. Freeze for 30 minutes.

7. Once ready to eat, let the cheesecake sit a room temperature for 10 minutes. Enjoy!

Servings: 12

Difficulty Level: Easy