Heather Pace is a Canadian chef with the gift of creating incredible recipes made with DōMatcha®!
Read on for her delicious recipe and blog post!
Raw Vegan Matcha Cheesecake
Today I have another delicious and healthy dessert recipe to share with you! I can't get enough of this raw vegan white chocolate matcha cheesecake (I managed to share several pieces though, lol). Do you like matcha? It wasn't something that I consumed regularly until learning more about the benefits of matcha earlier this year. You may remember the raw chocolate matcha brownies and matcha soft serve recipes that I shared. Ever since then, I've been having matcha at least once a week. Check out this list of benefits!
What is matcha?
I find that a lot of people are still confused as to what exactly matcha is. Matcha is green tea powder - so the tea leaf is finely ground. Green tea, on the other hand is what you get from steeping the green tea leaves. You can read more about what it is and a more in depth explanation of the benefits on the DōMatcha® website.
Matcha does contain caffeine (though less than coffee, and the L-theanine in matcha increases alpha waves in the brain which helps us feel more calm, creative, alert, and mentally focused - there is NO L-theanine in coffee) and since I'm pretty sensitive to caffeine, I can't drink matcha or green tea on an empty stomach without feeling nauseous. If you're like me, then you'll looove DōMatcha’s new LOW CAFFEINE MATCHA! It's the first ever low caffeine matcha on the market (and it still contains all the benefits). There is most definitely a difference because I can drink it on an empty stomach. Woo hoo!
Here's a caffeine comparison:
Coffee: 80-120mg/gm caffeine
Decaf coffee: 6mg/g caffeine
Regular Matcha: 25-30mg/g caffeine
Low Caffeine Matcha: 6mg/g caffeine
I've used DōMatcha’s low caffeine matcha to create today's cheesecake recipe.
Raw Vegan White Chocolate Matcha Cheesecake Recipe
You'll notice that this recipe is actually very simple. You just need the right ingredients. The cacao butter gives the white chocolate taste and also helps to firm up the filling.
1/2 cup raw almonds
1/3 cup shredded coconut
1/3 cup raisins
1 teaspoon water
Finely grind the almonds and coconut in a food processor. Add the raisins and process until combined. Add the water and process briefly. Press the mixture into a 6" spring form pan.
2 cups raw cashew pieces
3/4 cup water
1/3 cup maple syrup
1/2 teaspoon pure vanilla extract
1/3 cup melted coconut oil
2 tablespoons melted cacao butter*
2 teaspoons matcha powder
Blend the cashews, water, maple syrup and vanilla until smooth. Add the oil and butter. Blend to incorporate. Pour all but 1 cup of the filling into a bowl. Add the matcha powder to the 1 cup of filling and blend. Pour the green filling over the crust. Pour the white filling on top, using force to get the filling to go right through the green filling (to create the effect that I did). Place in the freezer for 6-8 hours and then into the fridge for at least 8 hours before eating.
*To melt cacao butter, chop it into small pieces, place into a jar or bowl and set over hot water until it liquifies.
The hearts are optional but they make a fun decoration and they're easy to make - plus they do make a great little snack in the afternoon.
1/4 cup melted coconut butter
Whisk together the coconut butter with enough matcha to achieve desired colour. Spoon into chocolate moulds of your choice and place in the fridge to harden, about 30 minutes. Note: Do not get any water into this mixture!
Find my recipe for the white drizzle in THIS POST (where you'll also find my raw unicorn cheesecake).
Check out the original blog post here!