Raw Vegan Matcha Cheesecake

Hello Weirdoughs!

I’m back with a recipe of one of my all time favourite desserts. CHEESECAKE. If you follow me on instagram (@theweirdough), you would know that I am on a matcha kick right now. Honestly…it tastes better than coffee, makes you feel better than coffee, IS better for you than coffee, and has the same amount of caffeine as coffee. Once I went matcha, I didn’t turn back. If you’re considering switching over to matcha, here are some tid-bits for you to mull over:

  • matcha is high in antioxidants which can help prevent disease by reducing the oxidation of cells in the human body that can result in cellular damage
  • EGCG (epigallocatechin gallate) is one of the most important and unique antioxidants found in green tea
  • EGCG can provide many benefits, including helping to reduce inflammation in the body
  • matcha is rich in amino acid L-theanine which naturally has a calming effect by helping to release GABA (Gamma-aminobutyric acid) in the brain

This past week, I’ve had the pleasure of trying out the Ceremonial Grade and the Everyday Grade organic matcha from Soar Organics. Before trying out their matcha, I thought all matcha was created equal. Call me a matcha snob, but after having the good stuff, it’s hard to have anything else. Processed with VSCO with c5 preset

Soar Organics was founded in early 2017 by co-founders Megan & Chris. What makes their matcha so special is the quality. I was impressed to hear that they get their matcha sourced directly from Japan. Their matcha is certified organic by COR (Canada Organic Regime) and JAS (Japanese Agricultural Standard). Needless to say, I was super stoked to drink it and use it in my baking!

Now that the weather is getting warmer, I’ve been leaning towards iced matcha lattes, or matcha frappuccinos. They are super easy to make, and taste amazing! It’s literally almond milk, ice, and matcha blended up. For a sweetener, I like to use maple syrup. So. GOOD.

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Onto the star of the show! The Raw Vegan Matcha Cheesecake. Yum! The real reason I know this recipe is delightful isn’t because I think it is, but because my non-vegan fiance thinks it is. It’s a true compliment when I see him sneaking pieces of it more than me.

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Processed with VSCO with c5 preset

Recipe

Makes: 8 | Time: 20 minutes prep time + freeze overnight or until frozen

Ingredients:

Base:
1 cup of pitted dates (soaked 10 minutes)
1 cup of ground almonds or almond flour
3 tbsp maple syrup

Filling: 
1 cup raw cashews (soaked overnight)
1 can coconut milk (400ML)
1/4 cup and 2 tbsp maple syrup
3 tbsp coconut oil
Juice of 1 lemon
2 tbsp matcha powder (everyday grade by Soar Organics)
Pinch of salt

Directions: 

Base:

  1. mix all the ingredients together in a blender. Pat down at the bottom of a muffin tray.

Filling:

  1. mix all the ingredients together and pour into the muffin trays.
  2. place in freezer until slightly or freeze overnight.
  3. let thaw for about 10 minutes before eating. For a creamier texture, let thaw longer.

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Processed with VSCO with c5 preset

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