Matcha white chocolate cake
No bake vegan matcha cheesecake with a touch of white chocolate. Creamy and eays to make.
Servings: 6
Ingredients
Base
- 1 cup raw almonds
- ¼ cup dates, soaked in water for 2 hours
- ground cinnamon, to taste
Cheesecake filling
- 2 ½ cup raw cashews, soaked in water overnight
- 1 ¼ cup thick scoopable canned coconut cream
- ¼ cup any light-coloured sweetener, such as rice malt syrup or maple syrup
- ¼ cup cacao butter
- 1 tsp agar powder, + ¼ cup water
- 2-3 tsp matcha powder
- Handful of baby spinach, (optional, for colour)
White chocolate shards (optional)
- ½ cup cacao butter
- ¼ cup any light-coloured sweetener, such as rice malt syrup or maple syrup, or to taste
- 1 tbsp coconut oil
- 1-2 tsp matcha powder
Instructions
- For the base, pulse almonds in a food processor until coarse. Drain the dates then add to food processor with cinnamon and whizz until combined.
- Press mixture firmly into the bottom of a 15 cm (6 inch) cake tin. Set aside.
- For the cheesecake filling, add the cashews, coconut cream and rice malt syrup to a high powered blender and blend until extremely smooth. Pour half of mixture into a bowl.
- For the white chocolate cheesecake layer, melt the cacao butter over a double boiler and mix into the bowl of cheesecake mixture. Pour mixture into the cake tin reserving about ⅓ cup then freeze.
- For the matcha cheesecake layer, pour the remaining cheesecake into a small saucepan over medium heat. Add agar agar and water then mix until thoroughly combined. Heat mixture while stirring for 5-10 minutes or until the mixture thickens. Pour mixture back into blender and add matcha and baby spinach. Blend until smooth and combined.
- When the white chocolate cheesecake layer is dry to the touch, pour matcha cheesecake into tin and return to freezer.
- For the white chocolate shards, melt the cacao butter, rice malt syrup and coconut oil in a small saucepan or in a double-boiler. When melted, use a whizz stick to emulsify all ingredients. Pour half of mixture into one side of a lined baking tin. For the other half, mix in matcha and pour in the other side of the baking tin. Use a knife or skewer to marble colours and decorate further if desired. Set aside in freezer.
- After 1-2 hours when the chocolate is set, remove from freezer and cut into shards.
- When the cake is firm to the touch, remove from the freezer. Spoon remaining white cheesecake mixture into a piping bag and decorate as desired. Decorate cake with chocolate shards. Wait until cake has softened and serve!
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