Matcha mint chocolate ‘cheesecake’

Matcha-Mint-Chocolate-Cheese-Cake-blog

If you’re looking for a dessert that sidesteps the caster sugar and opts for a more natural sweetener, Christina Ross’s cookbook Love Fed: Purely Decadent, Simply Raw, Plant-Based Desserts will certainly do the trick. Filled with naturally sweetened, vegan, gluten- and dairy-free recipes, the tome also boasts this recipe for an indulgent matcha mint chocolate ‘cheesecake’. Replacing the traditional cheesecake base with cashews, and sugar with agave nectar, this recipe will take 30 minutes to prepare and around two to four hours to set.

INGREDIENTS

Crust
2 cups almonds
1/2 cup cacao powder
1/4 cup hemp seeds
1/4 cup agave nectar
1 tbsp mint extract

Filling
2 cups cashews, soaked and drained
approx 1 tbsp Irish moss, soaked and drained
1/2 cups agave nectar
1/2 cup almond milk
1/2 cup melted coconut oil
2 tbsp coconut butter, softened
2 tsp matcha powder
1 tsp vanilla bean powder or vanilla extract

Chocolate garnish
1/4 cup melted cacao butter
1/4 cup cacao powder
3 tbsp agave nectar
1/2 tsp vanilla extract

TO MAKE

To make the crust: place the almonds, cacao powder, hemp seeds, agave nectar and mint extract in a food processor and process until the mixture sticks together when pressed between your fingers. Press the crust into the bottom of a 20cm springform pan. Set aside and make the filling.

To make the filling: place the cashews, Irish moss, agave nectar, almond milk, coconut oil, coconut butter, matcha powder and vanilla bean powder in a blender and blend until smooth. Pour the filling over crust and place the cake in the freezer for 2–4 hours. Meanwhile, make the chocolate garnish.

To make the chocolate garnish: in a small bowl, whisk together the cacao butter, cacao powder, agave nectar and vanilla extract until smooth. Set the bowl in the freezer until the chocolate hardens all the way through.

To assemble: when the cake is firm enough to cut, remove from the freezer. Grate the chocolate garnish on top before serving. Serve immediately or store in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Recipe and images from Love Fed: Purely Decadent, Simply Raw, Plant-Based Desserts by Christina Ross.

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