vegan matcha cheesecake

I never knew that dessert could be healthy.

I always loved to eat something sweet at the end of the meal. However, I thought of it as a guilty indulgence and sometimes would regret the decision to satisfy my sweet tooth. If I had a really healthy day of eating, I would feel like I spoiled it. This is when I believed that food was there to either make you skinny or make you fat. If you wanted to be skinny, you ate less. If you wanted to gain weight, you ate more. It never occurred to me that the types of foods really mattered that much, it was only quantity. I could eat just a Nutty Buddy for lunch and that was "okay" because it wasn't a ton of food and therefore I would be skinny which I thought meant healthy. Oy. I was so wrong. 

Now I know that you should eat healthy, nourishing foods in abundance. It's not about the quantity (of course you should listen to your body and stop eating when you're full or when you're hungry) but it's about the ingredients. You can have dessert. You can have it everyday! The dessert I eat these days contain all natural ingredients. They have health benefits and wonderful side effects that make you look and feel great. 

This cheesecake has no cheese or dairy anywhere near it. It's lite, refreshing and completely delicious. The star of this dish is what gives it the beautiful green coloring- Matcha. This superfood contains heaps of antioxidants, one of which includes catechins, which are known to have cancer fighting properties. Dessert that fights cancer? whaaattttt??? It also boosts your metabolism, burns fat, and overall detoxifies. It's also rich in L-theanine, an amino acid, which is commonly used in meditative practices and replicates a state of relaxation throughout the mind and body. Sweet, dude. 

Purchase the matcha I used for 80% off here. Starting 11/9 for 24 hours!
 

I N G R E D I E N T S

1 1/2 cups of raw cashews, soaked overnight
2 lemons, juiced
1/4 cup of lite coconut milk
1/2 cup of coconut yogurt
1/2 cup of maple syrup
1/4 teaspoon of Pink Himalayan Salt
1 1/2 teaspoon of matcha powder
1 1/4 cup of medjool dates
1 cup of raw almonds
1 tablespoon of maple syrup


R E C I P E

Begin by making the crust. Grind the dates in the food processor for thirty seconds to make small pieces. Then toss in the almonds and maple syrup and mix again to make a crumbly dough. 

Line a small cake sheet (I used a 8" x 8") with parchment paper. Next, evenly spread the dough on the bottom of the pan and press down so that it is firmly packed. Keep in the fridge while you are making the filling. 

Wash out the food processor and mix the cashews, coconut milk, coconut yogurt, maple syrup, lemon juice and salt. Once completely smooth, add in the matcha powder. 

Taste the mixture. If you'd like to add more maple syrup or lemon juice, go for it. 

Pour the filling into the pan. Spread evenly with a spatula. Let sit in the freezer for five hours. It will be good at about four hours but If you can, let it go for five.

Store in the freezer and garnish with berries and mint before serving. 
 

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