Raw cakes have been around for a while now. Their popularity spawned from their delicious taste and their dramatic healthy twist on traditional cakes. I have been making them for years, they are simple to make and the whole family can enjoy them. Today’s recipe is a recipe that I created because I absolutely love the flavour of green tea in desserts. I have a huge love affair with green tea ice-cream, however, this is not a healthy option. So I have developed a raw organic matcha green tea cheesecake that is a much better option!

This raw cheesecake is a wonderful healthier option for dessert any day of the week. It's loaded with nutrients and packs a powerful punch with a hit of antioxidants from the matcha green tea. It's delicious and healthy all at the same time!
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  1. 1/2 cup pecans
  2. 1/2 cup walnuts
  3. 1/2 cup almonds
  4. 8 pitted fresh dates
  5. 1 tsp cinnamon
  6. pinch of sea salt
  7. 2 cups of cashews soaked in water for 4-6 hours
  8. 1/2 cup coconut milk
  9. 2/3 cup coconut oil melted
  10. 8 tbs of maple syrup
  11. 1 level tbs of matcha green tea powder
  1. Place the cashews in a bowl, cover with water and for at least 4-6 hours, you can soak them over night.
  2. Start by preparing the crust. Add pecans, walnuts, almonds, cinnamon and salt into a high powered blender or a food processor and grind until fine crumble.
  3. Add the dates and process until you get a sticky dough.
  4. Line the bottom of a spring form cake tin with baking paper and press the crust dough to the bottom of the cake tin.
  5. Place it in the freezer to set while making the filling.
  6. Clean and dry your blender or food processor. Drain and rinse the cashews and add them to the blender or food processor. Add all other ingredients and blend for a several minutes, until very creamy and smooth. Taste the mixture, add more maple syrup or green tea to taste.
  7. Take the cake tin from the freezer and pour the filling on top of the crust. Return to the freezer for 4-6 hours until the filling has set.
  8. When the filling has set, take the cake from the freezer and remove the sides of the cake tin carefully. Decorate as desired and let thaw for 15-20 minutes before serving. The cake will remain good in the fridge for a couple of days, for longer periods, store in the freezer.
  1. I used all organic ingredients in my cheesecake to ensure it was as healthy as possible.
Glamor Hippie http://glamorhippie.com.au/