Make Ahead

Raw Vegan Matcha Snickers Cheesecake

October  1, 2016
Photo by Justina
Author Notes

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

  • 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)
In This Recipe
  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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