I’ve been obsessed with matcha cakes for a while, so I decided to develop my own raw vegan matcha dessert. I’m pretty happy with how my raw vegan mini chocolate-mint matcha cheesecakes turned out, I hope you guys enjoy 🙂

Chocolate crust

  • 1/2c pecans
  • 1/2c cacao beans or nibs
  • 1/2c coconut flakes
  • 3 tbsp raw cacao powder
  • 1 tsp vanilla extract
  • 2 tbsp agave or maple syrup

Instructions

  1. Mix all ingredients in a food processor until they bind together. You wanna keep some chunks in the mixture.
  2. Press the mixture in silicon molds with your fingers
  3. Put the mold in the freezer while you work on the other layers. This will allow the next layer to harder faster.

Vanilla layer

  • 1/2c soaked raw cashews (soaked 2h or more)
  • 1/4c water
  • 3 tbsp agave or maple syrup
  • 1 tsp vanilla extract
  • 1/2c liquefied coconut oil
  • 1/2 tsp almond extract

Instructions

  1. Combine all ingredients except the coconut oil in a blender and blend until smooth
  2. Incorporate the liquefied coconut oil and blend until smooth
  3. Pour into molds over the crust
  4. Set in freezer for about half an hour (until it hardens)

Mint-matcha layer

  • 1/2c soaked raw cashews (soaked 2h or more)
  • 3 tbsp agave or maple syrup
  • 1/4c water
  • 1/4 tsp peppermint extract
  • 2 tsp matcha (I get mine from http://www.matchaeologist.com)
  • 1/4 tsp chlorophyll
  • 1/2c liquefied coconut oil

Instructions

  1. Combine all ingredients except the coconut oil in a blender and blend until smooth
  2. Incorporate the liquefied coconut oil and blend until smooth
  3. Pour into molds over the crust
  4. Set in freezer for about half an hour (until it hardens)

Chocolate sauce

  • 1/4c raw cacao powder
  • 1/4c agave
  • 1tsp vanilla
  • 2tbsp liquefied cacao butter
  • 1tbsp liquefied coconut oil

Instructions

  1. Mix raw cacao powder, agave & vanilla together in a cup
  2. Incorporate liquefied cacao butter & coconut oil and mix until smooth
  3. Pour over cakes
  4. Set in freezer until it hardens