LIME MATCHA CHEESECAKE
This was a beautiful cake that I created for the first time in Thailand when I was cooking at The Sanctuary. It was very popular with people and I loved being able to introduce people to raw food and especially raw desserts! Even people at The Sanctuary that were cleansing or had finished a detox were able to enjoy these healthy desserts and I ended up offering cooking classes to show people how to make raw food themselves.
This is a really simple recipe, but you do require a high-speed blender to get the filling super smooth.
LIME MATCHA CHEESECAKE
Ingredients:
Base
Process the nuts until they begin to break down and then add the dates and coconut. Process until the mixture comes together. Press the mixture into the base of a nine-inch springform pie tin.
Filling:
Strain the soaked cashews and rinse well.
In a high-speed blender, blend all ingredients until smooth and creamy.
Pour mixture into prepared cake base and refrigerate until firm, around 3-4 hours.
The cake will keep in the fridge for up to five days. It also freezes well.