Raw Matcha Swirl Cheesecake

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Raw Matcha Swirl Cheesecake
Prep Time 3 Hours
Servings
Ingredients
Ingredients: Crust
  • 1/2 Cup Oats gluten-free if needed
  • 1 Cup Dates pitted
  • 1 Cup Walnuts
  • 1 Tsp Lemon Zest
  • 1/8 Tsp Salt
Ingredients: Filing
  • 2 Cups Cashews soaked at least 3 hours (or 1 hour in hot water)
  • 1 Cup Full Fat Coconut Cream scrape the solid white stuff out of the can, leave the liquid
  • 1/2 Cup Maple Syrup
  • 1 Tsp Vanilla
  • 1 Lemon juiced
  • 2 Tbsp Coconut Oil
  • 2 Tsp matcha powder
  • 1 Tsp Activated Charcoal sub cacao powder
Prep Time 3 Hours
Servings
Ingredients
Ingredients: Crust
  • 1/2 Cup Oats gluten-free if needed
  • 1 Cup Dates pitted
  • 1 Cup Walnuts
  • 1 Tsp Lemon Zest
  • 1/8 Tsp Salt
Ingredients: Filing
  • 2 Cups Cashews soaked at least 3 hours (or 1 hour in hot water)
  • 1 Cup Full Fat Coconut Cream scrape the solid white stuff out of the can, leave the liquid
  • 1/2 Cup Maple Syrup
  • 1 Tsp Vanilla
  • 1 Lemon juiced
  • 2 Tbsp Coconut Oil
  • 2 Tsp matcha powder
  • 1 Tsp Activated Charcoal sub cacao powder
Instructions
  1. Make the crust: In your food processor, blend dates until they’ve become small chunks or a ball. Remove from food processor and blend walnuts and oats until their a fine meal. Add the dates back in. Blend until well combined. Texture? It should stick together when squeezed.
  2. Press crust into a parchment-lined springform pan (up the sides too).
  3. Place the crusted pan into the freezer.
  4. Make the filling: In your blender, blend cashews, coconut cream, maple syrup, vanilla, and lemon until smooth and silky. This will give you 2½ cups of white filling.
  5. Pour ¾ of the filling (1¾ cups) out into a jar, keeping half of the filling in the blender.
  6. Add matcha to the blender and blend until combined.
  7. Pour matcha filling in the pie crust.
  8. Blend the rest of the white filling with the activated charcoal (or cacao).
  9. Drizzle the activated charcoal filling in a swirl over the matcha filling. Use a butter knife or chop stick to create art! (zig-zag motion)
  10. Place the pie in the freezer for at least 2 hours.
  11. When you’re ready to eat it, take it out of the freezer and let sit 10 minutes.
  12. Store it in the freezer!
Recipe Notes

The actual ‘work time’ of this pie is only 15 minutes, or so (blending the crust, then blending both fillings). The soak time and the freezer time is included in the total time.  The longer the cashews are soaked, the creamier the pie.  You can freeze it for less time, but it just won’t be as solid.

This recipe was created by Julia Murray of Hooked On Plants