Matcha Cacao Cake Recipe
- 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;
- In a food processor blend the nuts to chunky pieces then add the remaining ingredients and blend until a sticky dough forms
- Press into a round cake tin lined with cling film that covers the edges and hangs over the top
- Place the base in the freezer for at least 15 minutes whilst making the filling
For the filling;
- Process all the ingredients in a blender until smooth then pour over the base, spread evenly
- Freeze overnight or place in the chiller to set for 3 hours (see notes)
For the topping;
- 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
