This delicious and RIGHTEOUS raw, vegan cheesecake recipe is silky smooth, creamy and rich, with a hint of both mint and coconut, along with a whole lot of chocolate. The creamy, sweet coconut balances out the slightly bitter notes of green matcha tea – but with all of the components mixed together, we really DO have a SUPERFOODS cheesecake!
Matcha Mint Chocolate Coconut Cheesecake VEGAN RAW
Crust:
5.5 oz Divine Mint Raw Chocolate (16 squares)
1 cup shredded coconut
1 Tbs. coconut oil
Raw Cheesecake Filling:
1 1/2 cup cashews, soaked overnight and drained
8 oz. coconut cream (full fat, THICK)
1 cup shredded coconut
1/4 cup maple syrup or coconut syrup or date paste (maybe even 1/3-1/2 cup – to your taste preference – the matcha powder makes the filling bitter)
1/4 cup matcha powder
Himalayan sea salt
1 Tbs. raw cacao (for dusting)
Line a springform pan with parchment paper. Process the shredded coconut (for the crust) and the coconut oil until mostly creamy. Add the Righteously Raw Divine Mint Chocolate Bites and process again until mostly smooth.
Press the mixture evenly onto the bottom of the prepared pan. Chill for several hours or quick chill in the freezer for 30 minutes.
Add the soaked and drained cashews to a high speed blender and whir until things begin to smooth. Add the coconut cream, shredded coconut, and syrup, matcha green tea powder, and a touch of salt, and blend until super smooth.
Spread the cashew coconut matcha cream over the top of the chilled crust. Freeze for 6 hours, or overnight, to allow things to solidify.
Remove the cheesecake from the freezer 15-25 minutes before slicing and serving. Dust with cacao powder for a lovely garnish.
