It’s Matcha Day here at Kenko Tea!
For this week we have another lovely matcha recipe you will fall in love with. It’s a dessert that tastes divine but is still healthy and guilt-free. Let’s meet Jenna Thomas from@cakeofpeace and her beautifulRaw Vegan Matcha Coconut Cheesecake!
Jenna is a compassionate vegan and yoga teacher from Tasmania. She started making raw vegan cakes about four years ago when she decided to quit her bad sugar addiction that resulted in many health complications.
Jenna started researching to see what she could eat that would taste delicious but still be healthy. It was then she experimented with vegan raw recipes and started coming up with some delicious desserts. It was exciting to discover a new talent and completely opened Jenna’s eyes to the world of conscious eating.
Whenever Jenna bakes, she always feels the creative energy and love within herself, flowing into her cakes and out into the world. She truly believes that following a vegan raw diet is helping the environment and the sustainability on this planet. Jenna wants to inspire and share this blessing and gift with the world.
You can check out Jenna and her marvelous vegan raw magic through herinstagram.
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Jenna’s Matcha Coconut Cheesecake is deliciously gorgeous. It is a delightful blend of the earthy matcha and aromatic coconut, with a subtle hint of creamy and nutty flavor.
The cake is not baked and is super simple to make. It’s also plant-based and sugar free, so you don’t have to feel guilty in the case of having too much of this delicious green vegan cake!
Raw Green Tea Coconut Cheesecake
Yield: A 10-inch cheesecake
Ingredients
-Base-
- ½ cup raw almonds
- ½ cup walnuts
- 1 ½ cups shredded coconut
- 7 Medjool dates
- 2 tbsp water
-Filling-
- 4 cups cashews
- 1 cup coconut cream
- ⅔ cup maple/ or agave syrup
- 3 tsp matcha
- ⅔ cup coconut oil
Instruction
- Process nuts + coconut in a food processor on high speed for 20 seconds
- Add the dates and water, and continue to blend until the mixture is dough-like
- Press the batter into a 10 inch cake tin for the base
- Refrigerate while making the filling
- Blend the coconut cream, syrup, matcha, and then the cashews on a high speed
- Reduce the speed, and slowly add the coconut oil, blending until smooth
- Pour the mixture over the base, then freeze for 4-5 hours.
You can enjoy the whole cake at a family gathering, or cut it up into small bites and share them at work or with friends.
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If you want more recipes like this, then please don’t forget to:
