Raw Vegan Matcha Snickers Cheesecake

By • October 1, 2016 0 Comments

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Author Notes: Made up of three layers, this raw vegan cake really is the dreamiest, softest, tastiest cake... EVER!
Justina

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Serves 8

  • 1 cup peanuts
  • 1 cup walnuts
  • 2 cups medjool dates
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 2-4 tablespoons maple syrup
  • 2 cups cashew nuts (soaked overnight in water)
  • 1/3 cup peanut butter
  • 1/3 cup maple syrup
  • 5 tablespoons almond milk
  • 2 cups tinned coconut cream (the creamy top layer is what is needed)
  • 1/4 teaspoon salt
  • 1 cup coconut oil
  • 1 teaspoon vanilla bean paste
  • 2 teaspoons organic matcha green tea powder
  • 2 cups medjool dates (soaked overnight in water)
  • 1/4 cup water
  • 1 tablespoon peanut butter
  • 200 grams dark chocolate
  • 1 handful Edible flowers (optional)
  1. For the base: Blend the nuts until they form a crumb like consistency.
  2. Remove from the blender and set aside.
  3. For the matcha nougat layer Add all ingredients in a blender and blend until smooth.
  4. Add on top of the cheesecake base and place tin back in the fridge to set for at least 4 hours.
  5. For the topping On a cooker, melt the chocolate in a bowl set over a pan of boiling water.
  6. Pour over the cheesecake and sprinkle over the crushed pistachio nuts.

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