Oh my, I’ve been thinking about posting this recipe for SO LONG!
After testing it so many times in different versions with slightly different ingredients, I have finally reached the best version of it.
I love that it gives a taste of Japan (with the Matcha, of course), but also has a familiar chocolate taste we all love, as well as creamy richness. Perfection!
Finally, I have managed to find some time to develop more ideas for the vegan recipe section of the blog – and I’m loving it!
Let me tell you: as someone who is not only vegan but also tries to refrain from processed “junk” food as much as possible, nothing feels better than reaching the best recipe after a few (actually, quite a few!) trials.
Expect more in this section soon!
And now – the recipe:
Prep time: 30 minutes
Total time: 1.5 hours
Serving: 6 individual cheesecakes
Course: Dessert
Does it keep?: 3 days refrigerated (it can last for one month if frozen)
Ingredients
Base:
- ½ cup pitted Medjool dates
- ½ cup raw almonds
- a pinch of salt
- a pinch of nutmeg
Cream:
- 1 cup raw cashew nuts (soaked in hot water for one hour)
- 2 tsp coconut oil
- 1 tsp agave/maple syrup
- 1 tsp vanilla extract
- ½ cup plant-based milk
- 1 tbsp Matcha powder
Topping:
- 100g dark chocolate
- handful of crushed walnuts
Instructions
- Put dates, almonds, salt, and nutmeg in a food processor. Process until the mixture has a sticky texture. You should be able to form a small ball with your hands. Put in cupcake molds and press with your fingers to make sure it’s flat and tight. Chill for 10 minutes.
- While the base is chilling: Put cashew nuts (after soaking them in hot water for one hour), coconut oil, agave or maple syrup, vanilla extract, and plant-based milk in a food processor. Process until a smooth cream is formed. Put half of the cream aside and chill.
- Add the Matcha powder to the other half of the cream in the food processor and blend until combined.
- Spread the Matcha cream on top of the almond-dates bottom and freeze for half an hour.
- Then add the white cream on top of the Matcha layer and freeze for another half an hour.
- Melt the chocolate in a bain-marie and add a thin layer on top of each mini-cheesecake.
- Decorate with broken walnuts (actually, with whatever nuts you like!).
- Chill for at least 10 minutes before serving.
If you freeze the cheesecakes, allow them to defrost for at least half an hour before serving (depends on the weather).
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2 Comments
Diana P.
September 23, 2020 at 11:57 amThe photos look so good! Of course, the food looks even better!
bluevagabond
September 23, 2020 at 12:00 pmTHANK YOU DARLING !!!