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Raw Matcha & Coconut Cream Cheesecake Recipe

Everyone seems to be obsessed with matcha lately, but do you know what’s even better than matcha? No? The combination of coconut and the magic green powder! The creamy vegetable taste combines perfectly with the sweet touch of coconut into this unique cheesecake recipe.

Raw matcha & coconut cream cheesecake anyone?

Easy to make and delish (if you love coconut & matcha obviously 😅! I had it with some raspberries on the top and it was sooo good, sooo good, sooo good, sooo good (said with Zara Larson’s voice 🤣. Here you have the recipe for a mini cheesecake serving 3 people (my pan has a diameter of 8 cm):

Matcha Filling Directions:
1/2 cup cashew nuts, 1 teaspoon matcha powder, 2 teaspoon agave syrup, 4 tbsp plant based milk
Put the cashews into a cup and cover with water.
Let them soak for 12 hours
Drain the cashews and blend them with the ingredients above until you get a smooth cream.Coconut Cream Filling Directions:
1/2 cup cashew nuts, 2 teaspoon agave syrup (if you want it to be very sweet add more), 2 tbsp coconut cream, 4 tbsp coconut water
Put the cashews into a cup and cover with water.
Let them soak for 12 hours
Drain and blend with all the ingredients until you get a smooth cream.
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Crust Directions:
3 medjool dates, 3 tbsp coconut flakes, 8 Walnuts
Blend all the ingredients until they stick together and press them onto a 8 cm cake pan.
Then start by putting 1 teaspoon of matcha filling it the middle of the crust.
Then put 1 tbsp coconut filling in the middle of the matcha filling, and so on until there’s no filling left.

Let the raw cheesecake in the freezer for 12 hours and let it thaw half an hour before having it.

Enjoy it ❤️❤️❤️ Xx, C

 

 

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