raw cheesecake: matcha green tea with vanilla whipped topping
June 27, 2012 § 5 Comments
don’t let the raw food thing throw you. this recipe is delicious regardless of what food philosophy you subscribe to. i was having a major craving for green tea ice mochi cream, (i put away three boxes in one sitting while pregnant). clearly, oliver didn’t get the memo about how awesome these desserts are because he can’t tolerate dairy in his mama’s milk. so for the most part i’ve been abstaining from dairy (except of course to inhale the best chocolate chip cookie ever). this recipe originates from one of my favorite blogs, my new roots. thus far, i have made 3 versions of this recipe. it is so easy to make and the error margin is non existant. it’s a fantastic recipe to try out your culinary genius, let your flavor freak flag fly. you can build layer upon layer, the flavor combinations are endless.
adapted from my new roots
note that the cashews require an overnight soak, plan ahead. also, you will need either a blender or a food processor that will blend the shit out of the nuts.
this recipe makes 12 mini cheesecakes or it makes a 7″ cake. using a spring foam pan is ideal however, as sarah points out, you can use a regular cake/pie pan lined with plastic wrap.
1/2 cup dates (this was about 8 dates for me)
1/2 cup almonds (or whatever nuts float your boat)
1/4 tsp salt
3 cups raw cashews (soaked overnight in filtered water)
juice of 4 lemons
2/3 cup of coconut oil
2/3 cup of agave (or honey)
1/2 tsp salt
1 tablespoon matcha green tea powder
whipped coconut topping
1 can of coconut milk (refrigerated overnight)
2 tablespoons powdered sugar
1 vanilla bean
crust: blend the 1/2 cup nuts, the 1/2 cup dates and the salt in a food processor. if your dates are really hard you can soak them in warm water for a few minutes. when you have the desired texture (i prefer a fine texture) pinch some of the crust between your fingers to test it and see if it’s pliable enough to make your crust. if it doesn’t stick add some agave or honey and blend again. press the nut and date mixture into the bottom of your dish. rinse out the food processor.
filling: warm the coconut oil and agave together in a small sauce pan until melted. stir to combine. put everything in the food process and blend. let it blend for about 4 minutes or more. taste it and adjust if need be. here you can add more lemon or more sweet. make sure it tastes good to you! pour the cashew filling into the cake pan on top of the nut crust. cover with plastic wrap, press it down so it’s touching the surface. put it in the freezer until it solidifies, i usually stick leave it overnight. take the cake out of the freezer 30 minutes before you want to eat it.
whipped topping: start with a chilled whisk and bowl (use either a hand mixer or a stand mixer). open the can of coconut milk and spoon just the top thick fatty creamy part into the chilled bowl, leave the clear coconut watery part at the bottom of the can (it’s about 1/4 of the can). here is a great visual tutorial. add 2-3 tablespoons of powdered sugar and the inside of 1 vanilla bean. turn on mixer start at a low speed and gradually increase speed, about 3 minutes total. and voila you have a beautiful dairy free whipped cream! add whipped cream once cake is out of the freezer. top with toasted coconut (not really raw, shhh don’t tell).
let me know what crazy flavor combos you kids come up with! i’m thinking my next one will be a triple chocolate version, cocoa nibs in the crust, raw chocolate mousse and chocolate ganache and maybe even chocolate whipped cream!