Matcha Cacao ‘Cheese’ cake

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Matcha Cacao 'Cheese' cake
Servings
inch cake
Ingredients
Base
Filling
Servings
inch cake
Ingredients
Base
Filling
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
Recipe Notes

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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