Serves 12 Time to prepare - 45mins Storage – In fridge

Raw Lime And Matcha Cheesecake

Raw Lime And Matcha Cheesecake

You will need

  • Food Processor or High Powered Blender
  • 22cm Spring form Cake Tin
  • Freezer
  • Sieve
  • Spoon

Ingredients

For the base:

  • 150g unsalted whole almonds
  • 100g pitted dates
  • 1 tbsp coconut oil

For the Cheesecake filling:

  • 80g soaked dates
  • 400g soaked cashew nuts
  • 140g coconut oil
  • 3 tsp matcha powder
  • 1/2 tsp sea salt
  • 3 1/2 tsp lime juice
  • 120g agave syrup
  • 1 tsp vanilla powder

For the topping:

  • 75g crushed pistachio nuts
  • Zest of 2 grated Limes

Method

  1. NIGHT BEFORE CAKE MAKING: Place cashews into a cup with enough water to cover them and leave them to soak overnight. Do the same with the dates in a separate cup.
  2. Firstly, place all the ingredients for the base into a food processor or high powered blender and whizz until it forms a paste that sticks together.
  3. Once you have your desired mixture, spoon it into the cake tin pressing firmly with the back of a spoon.
  4. Pop this base into the freezer for 15-20 minutes.
  5. Whilst your base is freezing, drain your soaked dates and whizz them by themselves in the food processor to create a date paste.
  6. Next drain the cashews and add to your date paste mixture, whizz.
  7. Next melt your coconut oil by putting it into a glass bowl over a pan of boiling water (bain marie). When the oil is fully liquid stir in the matcha powder until it forms a smooth oily liquid.
  8. This the perfect time to add the melted coconut oil and matcha to the cashews and dates.
  9. Add all the rest of the filling ingredients including seas salt, lime juice, agave syrup and vanilla powder. Whizz until the mixture is completely combined and smooth.
  10. Next, take your frozen base out of the freezer and pour the topping mixture over it - smoothing it down with the back of a spoon.
  11. Freeze for another 15 minutes before taking it out briefly to decorate the top of the raw cake with lime zest.
  12. Pop it back in the freezer for at least 3 hours, or overnight if you can.
  13. Remove from freezer 15 minutes before serving. Decorate with crushed pistachio nuts and flowers. Cut with sharp knife, serve and enjoy!
  14. Store any remaining cake in the fridge for up to 3 days.

ABOUT INDIGO HERBS

Indigo Herbs supplies a broad range of Natural health ingredients including herbs, superfoods, wholefoods and natural botanicals. We are passionate about supporting people on their journey to optimum health and wellbeing. Sourcing the finest quality ingredients from around the globe since 2005 it is Indigo Herbs mission to make good quality, 100% pure, natural health ingredients available and affordable to all. Indigo Herbs also publishes a natural health guide, blog and recipe collection as we believe that empowerment is the key to optimum health and that begins with information and inspiration. 

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