matcha cacao cheesecake recipe | elika tasker
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Matcha Cacao Cake Recipe (Vegan, Gluten-Free)

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Matcha Cacao Cheesecake Recipe | Elika Tasker

Matcha Cacao Cake Recipe

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  • Author: Elika
  • Yield: 9 inch cake 1x

Ingredients

Scale

Base

  • 1 cup walnuts
  • 2 cups cashews
  • 1 pinch salt
  • 2 cups dates (soaked, drained & pitted)
  • 3 tbsp cacao
  • 1 tbsp vanilla extract

Filling

  • 5 cups cashews (soaked & drained (see notes))
  • 1/2 cup coconut oil
  • 1/4 cup rice syrup or honey
  • pinch salt
  • 3 tbsp matcha powder
  • cacoa nibs/powder (optional for garnish)

Instructions

For the base;

  1. In a food processor blend the nuts to chunky pieces then add the remaining ingredients and blend until a sticky dough forms
  2. Press into a round cake tin lined with cling film that covers the edges and hangs over the top
  3. Place the base in the freezer for at least 15 minutes whilst making the filling

For the filling;

  1. Process all the ingredients in a blender until smooth then pour over the base, spread evenly
  2. Freeze overnight or place in the chiller to set for 3 hours (see notes)

For the topping;

  1. Garnish creatively! I like cacao nibs & cashews to represent the ingredients

Notes

Soak cashews for  a minimum of 3 hours – for maximum creaminess soak them overnight

You can adjust the matcha and honey to taste when you are making the filling

If you freeze the cheesecake – thaw in the refrigerator for 1 hour before serving

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