Okay... we have taken our #matchalove 💚 to a whole new level now! We promise that this is the most delicious dessert that we’ve had in a very long while!

This raw vegan #matchacheesecake is creamy, smooth, sweet and lusciously satisfying 🤩 It’s so good that even non-vegans won’t be able to tell this is a non-dairy dessert 🍰 as it is really heaven on earth

Don’t be pushed back because of reading cashews, we had been hesitant to try #rawveganrecipes that called for cashews because it seemed odd but 🤤 this recipe takes #matchacake to a whole new level 🏆 you will love it!

It’s super easy to make as there’s no baking involved and you only need 8 ingredients

INGREDIENTS

For the CRUST
1 Cup pitted Medjool Dates (it can also be regular dates)
1 Cup Raw Walnuts

For the FILLING
1 Tbsp #Matcha_Oishii Premium Organic Classic Grade Matcha
1 1/2 cups of soaked raw cashews (add hot water for 30 min)
Juice of 1 lemon
1/3 cup liquid coconut oil
2/3 cup coconut milk
1/2 cup agave or maple syrup

METHOD
Add dates to food processor until they’re formed into a ball. Remove.

Add walnuts until they’re chopped and add the date ball back in, churn again until you’ve got a soft texture.

Form into crusts in individual molds or one big one, and put in the freezer ❄️ for 10 min

For the filling add the previously soaked raw cashew nuts, drained, into food processor and start adding the rest of the ingredients.

Blend all of the ingredients until they’re smooth and liquid. Add your #MatchaOishii #matchapowder and blend until you’ve got an even green mixture

Pour on top of your crusts. Freeze for 30 minutes.

You can take them out and let them become softer before you eat them

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