Recipe: Raw matcha cheesecake

Ingredients

Base

50g puffed brown rice (cereal)

140g cashew butter, jarred

90g agave nectar, light and mild or honey

Filling

400g raw cashews (soaked in water for 6-8 hours with enough water to cover)

4 tsp lemon juice

130g coconut oil, melted

120g agave nectar, light and mild

3 tsp custard powder or cornflour

1 vanilla pod (extract the vanilla seeds from the pod)

¼ tsp sea salt

6 tsp matcha powder

Decoration

60g pistachios, chopped

Method

● Line the base and the sides of a 20cm non-stick spring-form tin with baking parchment.

● Mix the puffed brown rice, cashew butter and agave nectar and press into the bottom of the lined tin and 1cm up the side to create a crust. Smooth around the base and the sides and place in the freezer.

● To make the filling, take the soaked cashews, put them in a colander and run them under cold water. Place on a clean tea towel to dry. Place in a food processor and process until chopped. Add the lemon juice, coconut oil, agave nectar, custard powder, vanilla seed and sea salt and blend for about 5 minutes.

● Once the cashew mixture is smooth, take the cheesecake base out of the freezer and pour ¾ of the cashew filling on to the base, smoothing it down. Place the tin back in the freezer and leave to set for 30 minutes.

● Add the matcha powder to the remaining filling, and blend until smooth. Pour this over the set filling and smooth it with the back of a spoon then return to the freezer.

● Sprinkle the chopped pistachios over the top layer and freeze again for 4 hours or overnight.

● To serve, carefully loosen the tin to remove the cake and place on a serving plate. Store in the fridge or freezer.

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