Original Recipe by Paris by vegan
Raw vegan matcha and berries cheesecake (serves 6/8)
Ingredients
For the crust:
1 cup nuts
1/4 cup melted coconut oil
1/4 cup raw cane sugar or coconut sugar
1 tsp lingonberry powder
Matcha layer:
4 tsp Matcha green tea powder
3 cup raw cashews, soaked in water for 3 hours then rinsed
1/2 cup water
1 tablespoon lemon juice
4 tsp raw cane sugar or coconut sugar
Red berries layer:
1 cup frozen berries
2 cups raw cashews, soaked in water for 3 hours then rinsed
1/2 cup water
1 tablespoon lemon juice
4 tsp raw cane sugar or coconut sugar
Method
1. Make the crust : blend nuts to obtain a powder in a high speed blender, then mix together in a bowl these nuts with the coconut oil, lingonberry powder and sugar.
Press well into the bottom of a cake pan. I used an adjustable cake pan about 20 cm. Put in the freezer.
Press well into the bottom of a cake pan. I used an adjustable cake pan about 20 cm. Put in the freezer.
2. Make the matcha layer, blend all the ingredients until smooth. Pour in layer over your crust.
3. Make the red berries layer, blend all the ingredients until smooth. Pour in layer over the match layer.
4. Keep the cake in the freezer for at least 3 hours. Set it out for 15 minutes before serving to soften.
This cheesecake can be keep in the freezer for 1-2 weeks.
5. I topped my cake with more berries, dehydrated coconut, Matcha powder and Finnberry delicious chocolate coated lingonberry
