Smooth, creamy, sensational flavor. Matcha Green Tea lends this raw, vegan cheesecake it's gorgeous color and delicate yet distinct flavor. Look for matcha green tea powder in natural markets and Japanese markets. Irish Moss will yield a firm texture to your cheescake and one that can withstand room temperature serving without melting (most raw cheesecakes rely on coconut oil alone to firm them up, which will melt at room temperature).  If you can't get your hands on Irish Moss, don't fret, this recipe can be made without it (just omit the Irish Moss and 1 cup of water), just be sure to serve it chilled. bon apetit!

INGREDIENTS:

CRUST:
2 cups pecans
1/3 cup pitted, packed medjool dates (or other large, soft date), chopped
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1/8 teaspoon unrefined sea salt

MATCHA CHEESECAKE:
¼ cup packed, dry Irish Moss (about 2 oz.), cleaned and soaked in filtered water for 24 hours (will yield about 1 cup soaked), drained and rinsed
1 ½ cup filtered water
3 cups cashews, soaked 4 hours in filtered water, drained and rinsed
½ cup + 2 tablespoons maple syrup
1/3 cup + 2 tablespoons unscented coconut oil, melted
2 tablespoons cacao butter, melted (or additional coconut oil may be used)
2 tablespoons + 1-2 teaspoons matcha green tea powder (adjusted to taste depending on the quality and flavor of the tea)
seeds of 1 vanilla bean
2 teaspoons vanilla extract
1/8 teaspoon sea salt

GARNISH:
berries of choice
sprinkle sift of matcha green tea powder

PROCEDURE:

CRUST:
1. In a food processor, place pecans and process into a fine meal. Add dates, vanilla, cinnamon and salt and process until completely mixed. The texture should be sticky enough to hold together yet crumble easily. If the dough is too dry, add water a teaspoon at a time and process again until dough is sticky enough to hold together.

2. Line the bottom of an 8-inch or 9-inch springform pan with parchment paper. (an 8-inch pan will result in a taller cheesecake, a 9-inch will be thinner)

3. Press the dough firmly and evenly into the bottom of the pan. Place in fridge to set.

MATCHA CHEESECAKE:
1. In a high-speed blender (a must for this recipe), place soaked and rinsed Irish Moss and ½ cup filtered water. Blend at high speed until completely smooth and opaque, at least 2 minutes. Stop to scrape the down sides and lid of the blender to include any bits of Irish Moss.


2. Add remaining ingredients – cashews, maple syrup, coconut oil, cacao butter, matcha, vanilla and salt – and blend at high speed until very smooth. Add more matcha if desired, to taste.

3. Pour into prepared pie crust. Lift and drop the pan lightly on the counter to release air bubbles. Place in freezer to chill and set until firm, about 2 to 4 hours, then transfer to the fridge to store until ready to serve.

SERVICE

Serve with love

LEFTOVER STORAGE

Store in the fridge, covered, for up to 5 days.
Store in the freezer, tightly sealed, for up to 3 weeks.