FOR THE FILLING:
180g raw cashews (Soaked overnight in cool water, or in very hot water for an hour)
1 tsp vanilla extract
1 lemon, juiced
60ml Coconut milk
53ml melted coconut oil
120ml maple syrup
60g coconut yogurt
¼ tsp Profusion Organic Himalayan Pink Salt
1 ½ – 2 tsp matcha green tea powder
FOR THE CRUST:
275g Medjool dates, pitted
155g raw walnuts or almonds
20g Profusion Organic Hulled hemp seeds
Pinch of Profusion Organic Himalayan Pink salt
- Add cashews to a bowl, cover with very hot water, and let soak 1 hour. Or cover with cool water and let soak for 6-8 hours or overnight. Drain well and set aside.
- Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
- Next, add nuts, hemp seeds and salt and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more chopped almonds.
- Line a standard pie, round cake dish, or 7-inch springform pan with parchment paper. Then add crust mixture and carefully press with fingers to distribute. To pack it down, use a flat-edged drinking glass lined with parchment paper and really press it down, pushing some crust up the sides. Place in the freezer to firm up.
- Add all filling ingredients except matcha to a high-speed blender and blend until creamy and smooth, scraping down sides as needed. If it has trouble blending, add a bit more coconut milk.
- Taste and adjust flavour/sweetness as needed, adding more coconut yogurt or lemon juice for tang, maple syrup for sweetness, or vanilla for vanilla flavour.
- Pour 2/3 filling into the crust and tap a few times to release any air bubbles. Set aside.
- To the remaining filling, add the matcha powder, starting with 1 1/2 tsp. Blend until creamy and smooth. Then taste and see if it needs more matcha, too much can taste bitter. Add to the filling in a swirling motion. Then swirl a few times with a spoon or a chopstick to create more of a swirl. Tap on the counter to release any air bubbles.
- Cover loosely with plastic wrap and freeze until set – about 3-4 hours depending on size of dish. When set, it will be firm to the touch.
- To serve, set out of the freezer until slightly soft to the touch – about 15-20 minutes. Then slice with a hot knife for easier slicing. Top with a touch of coconut whipped cream and fresh berries or enjoy as it is!
*Once this cheesecake has been frozen, it can be stored in the fridge for up to 3 days but will become softer. For this reason, we recommend storing it in the freezer and setting out 15-20 mins before serving to enjoy the best texture. Store leftovers in the freezer for up to a month.