Vegan matcha cheesecake


Total time: 12hr 52m
Preparation Time: 40m

Servings
For 12 piece


Author

Lara - Vanillacrunnch


Nutritional Information

Contains 266 Kcal, 4g Protein, 29g Carbohydrates, 15g Fat


Ingredients

  • Base
  • 2 tbsp coconut oil
  • 40 g spelt flour
  • 25 g almonds
  • 4 Medjool dates, pitted
  • 2 tbsp agave syrup
  • 0.5 tsp salt
  • Filling
  • 300 ml coconut milk
  • 120 g cashew nuts, soaked overnight in water
  • 20 g coconut oil
  • 2 tbsp lemon juice
  • 200 ml agave syrup
  • 3 tsp matcha powder
  • 1 tbsp vanilla paste
  • 0.5 tsp salt
  • 250 ml almond drink
  • 2 tsp agar-agar (morga)
  • To decorate
  • 2 kiwis, sliced
  • a little matcha powder
  • 30 g dark chocolate (70% cocoa)

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Instructions

  • Base

    In a high-power mixer, purée all the ingredients to form a sticky mixture. Using a spoon or your fingers, press the mixture into a greased, rectangular mould (approx. 11 x 21 cm, preferably a silicon mould) and smooth down. To bake 10-12 mins. in the centre of an oven preheated to 170°C. Leave the base in the mould and freeze until you're ready to finish the cheesecake.
  • Filling

    Purée the cashews, coconut milk, coconut oil, lemon juice, agave syrup, matcha powder, vanilla paste and salt into a fine mixture in a high-power mixer. Bring the almond milk to the boil with the agar-agar, stirring continuously, then simmer for approx. 2 mins. Allow to cool a little, stir into the filling. Pour the filling onto the base. Place the mould in the fridge for at least 2 hrs.
  • To decorate

    Melt the chocolate, dip one side of the kiwi slices into the chocolate, allow to cool on a rack. Cut the cheesecake into 12 equally-sized pieces, dust with matcha powder and decorate with the kiwi slices.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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