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
- 1 ½ cups dates, roughly chopped
- 1 cup raw almonds
- 1 cup desiccated coconut
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.
- 2 cups raw cashew nuts, (soak in water 2-4 hours)
- 1 ripe avocado
- ¾ cup coconut oil
- ½ cup lime juice
- ½ cup coconut nectar
- 1 teaspoon vanilla
- Pinch of sea salt
- 1 heaped teaspoon of matcha powder
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.