Raw colourful cheesecakes are really my thing at the moment. They look so beautiful and I love to make them in different shapes and colours. Usually I prepare a big batch of basic raw nut cheesecake dough which I then vary according to what flavor or colour I like. Blueberry and matcha seemed like the right choice not only for the burst of green and purple but also for the wake up effect of matcha. But you can only taste a slight hint of matcha, I didn’t want it too overwhelming.
- 170g coconut flour
- 1 tsp ground vanilla
- 200g natural cashews (soaked in water)
- 3 tbsp coconut oil at room temperature
- juice of 1 lime
- 1 cup agave syrup
- 1/2 tsp salt
- zest of 1 lime
In your food processor/high speed blender blend together the cashews, cocnut oil, lime juice and agave syrup until smooth. Now add the salt, zest and coconut flour. Remove from your food processor/blender and divide the dough into 2 bowls.
Add: 1/2 tsp Matcha powder.
Add: 1/2 cup blueberries (pureed), 2 tbsp coconut oil, 1 tsp guar gum.
Take a lined brownie pan and spread out the matcha layer first. Now transfer the pan to the freezer for an hour. Then spread the blueberry layer on top evenly. Return to the freezer for a couple more hours or overnight. Now cut the cake in a shape of your liking and go crazy on the cake decoration! I used a drizzle of raw melted chocolate and freeze-dried fig slices. If it is too hot the cake will get quite soft – for best results and freshness keep the cake in the fridge.