This vegan cheesecake is such an epic beauty treat filled with all the healing goods ingredients and wonderful health properties.
Matcha is a beauty adaptogen that everybody seems to be crazy about. To love matcha you really have to be a massive fan of Japanese culture or to love deep strong flavors if you drink a real matcha tea (no sugar or any plant-based milk).
I love matcha. Yes and that’s probably because I am a massive fan of Japan. Japan is without any doubt one of my happy places. But, back to the matcha topic, I have to say that I really love drinking matcha because of its health benefits.
Yes, matcha powder is considered an adaptogen, which really means, it’s among one of the adaptogenic herbs that have stress-fighting properties. And who of us can’t benefit by reducing our stress levels?!
I am always super stressed and have to work on it all the time so I bet, matcha is one great option. There are so many things around us that cause or escalate our levels of stress and explains why we sometimes gravitate towards sugary treats. We are always looking for ways to combat the negativity and live a more happy and fulfilled life right? Let’s not negate how we can do the same with the foods we eat.
Matcha is actually packed with exponentially more antioxidants according to the latest innovation in antioxidant research. Just check out the results below:
The testing method known as ORAC (oxygen radical absorbance capacity), found that matcha possesses twenty times more antioxidants than pomegranates or blueberries. In fact, matchas ORAC rating is a 1573 units per gram, compared to pomegranates 105 units per gram or blueberries 93 units.
Here are some of matcha’s other stand out qualities:
- Matcha boosts metabolism and burns calories
- Help you concentrate and focus
- Safely cleanses and purges the body of harmful elements
- Is substantially richer in chlorophyll, making it a superior daily detox
So, I thought it will be great to create a raw vegan cheesecake with matcha flavors to help you either to deal with cravings or stress. What I love about matcha is that you can really mix many flavors together.
Ready ? Let’s cook !
RAW VEGAN MATCHA CHEESECAKEPrint
- For the Crust :
- - 1 cup of almond
- - 1 cup of Halzenut
- - 6 pitted Medjool dates
- - 1 teaspoon of cinnamon
- - 1 pinch of Himalayan sea salt
- For the Filling:
- - 4 cups of cashew, raw and soaked overnight
- - 1 cup of organic coconut milk (full fat!)
- - 1/2 cup of maple syrup
- - 4 teaspoons of agar-agar
- - 3 tablespoons of coconut oil
- - The juice of 2 lime
- - 1 whole vanilla bean (just the grains of course)
- - 4 tablespoons of matcha powder
First, soak your cashews in a bowl with cold water for 4 hours or overnight.
To make the crust :
1- In your Vitamix or a Magimix food processor (or similar), pulse//blend well to combine.
2- Firmly press and add your crust to the bottom of an 8-9 inch tin cake.
To make your filling:
1- In a medium saucepan over medium heat, add your coconut milk, maple, coconut oil, lemon juice, and vanilla. Add the agar and stir well to dissolve all the agar-agar.
Mix well to combine, when all ingredients are melted, turn the heat off.
Let it cool down 10 minutes.
2- Add the soaked cashews into a food processor and blend until creamy. Then, add in your the previous mix, blend//pulse to combine well.
3- Add your cashew mix to the pre-made crust. Use a spatula to finish off evenly.
4- Place in the fridge to solidify at least for 1-2 hours before serving. Add matcha powder, on top. Slice up and serve!
With Love and Light