I have made this Matcha Cheesecake a few times now and I have to say I absolutely love it! It is a very healthy treat and tastes dangerously good!
And now that we are being so patriotic for St. Patricks day it makes sense we make make a green cheesecake this weekend!
I get my matcha from MATCHA IRELAND and you can buy it HERE and with the word: “Mexico” you can get 10% discount! (It is not an affiliate link, nor do I get any money or commission on your purchase of the tea)
And the question I get too often about this is: Where did I buy the edible flowers I put on top. And the answer is in amazon! Just search in the search box ‘edible flowers’ and lots comes up! they look lovely in any type of dishes!
Ingredients:
For the base:
60 grams of desiccated coconut
100g sesame seeds
1/2 cup of dates
1/4 tsp salt
For the filling:
220g cashew nuts
200ml coconut milk (half a can)
4 tbsp maple syrup
2 tsp vanilla extract
1 tablespoon matcha powder
Method:
- Soak the cashews for at least 20 minutes (creamier if soaked over night)
- preheat oven at 180 degrees Celcius
- Place the coconut and sesame seeds on a tray and toast in the oven for 10 minutes, moving them around every 5
- Place the dates, toasted sesame and coconut and salt into the food processor and blend until the mixture is well combined
- Press this mixture into the bottom of a dish (grease your dish with coconut oil to avoid your pie to stick)
- Blend the filling ingredients together in your food processor and top the mixture into the base of your pie
- Place in the fridge or freezer to allow to set for a couple of hours
- Decorate with the edible flowers and enjoy!
Ursula Walsh 