Matcha and lime ‘cheesecake’
The colour and zingy taste are fabulous in this cake, a raw, refined sugar-free, dairy-free, egg-free dessert!
12 people
60 minutes
15 minutes
Ingredients
- 200 g Coconut Oil
- 4 - Lime zest and juice
- 250 g Maple Syrup
- 1 tbsp Matcha Green Tea Powder
- 1 pinch Salt
- 3 - SuperValu Avocado peeled and stoned
For the base
-
150
g
Almonds
-
3
tbsp
Cacao powder
-
150
g
Cashew Nuts
-
2
tbsp
Coconut Oil
-
100
g
Pitted Dates
-
2
tbsp
Vanilla Extract
To decorate
-
0
-
Cacao NIbs
-
1
-
Lime
zest only
Method
- Line a 20cm springform cake tin with non-stick baking paper.
- To make the base, put the almonds and cashews in a food processor and pulse until they reach a texture like breadcrumbs. Add the remaining base ingredients and blend until it all comes together into a smooth ball. Transfer to the lined cake tin and spread it out evenly. It’s very important to press the base into a compact, even layer so that the cake stays together and so that you get a nice division of the two layers.
- To make the topping, clean the food processor bowl, then add the lime zest and juice, avocados, maple syrup, coconut oil, matcha and a pinch of salt. Blend until silky-smooth.
- Spread the topping over the base, making sure it’s level. Put in the fridge for at least 1 hour, until set. It lasts for up to five days in the fridge and it freezes well too.
- Just before serving, decorate the top with lime zest and cacao nibs, then release the cake from the springform tin and cut into slices to serve.
