This raw cheesecake with spirulina & matcha looks spectacular and is as nutritious as it is delicious!
1/2 cup almonds
1/3 cup golden raisins
1/4 cup + 2 tablespoons shredded coconut
1 teaspoon water, or as needed
1 1/2 cups cashews
1/3 cup + 1 tablespoon water
1/3 cup maple syrup
Seeds of 1/2 vanilla bean (or natural essence)
1/4 cup melted coconut oil
2 tablespoons melted cacao butter
1/2 teaspoon pure vanilla extract
1 teaspoon green tea powder (matcha)
2 teaspoons maple syrup
2 heaping tablespoons coconut chips
Scant 1 tablespoon shredded coconut
1 tablespoon coconut sugar
1/2 tablespoon melted cacao butter
1/2 tablespoon melted coconut oil
1 teaspoon Spirulina powder
Make the Crust:
Finely grind the almonds and coconut in a food processor. Add the raisins and continue processing until they’re broken down. This will take a little while. Add the water and briefly process to combine. The dough must hold together when pressed in your hand. If it doesn’t, add a bit more water. Press the dough into the bottom of a 6″ spring form pan. Set aside.
Make the Filling:
Blend the cashews, water, and maple syrup in a high-speed blender until completely smooth. Add the vanilla bean, coconut oil, cacao butter, and vanilla. Blend to incorporate. Pour 1/4 cup of the mixture into a small bowl. Stir in the matcha and extra maple syrup. Pour the remaining filling over the crust. Spoon blobs of the green filling on top. To ‘marble’ the colours, use a chopstick to push the filling down into the cake and then swirl it around. Chill in the freezer for 4-6 hours and then in the fridge for 12 hours.
Make the sweet and crunchy topping:
Grind the coconut sugar in a coffee grinder. Toss all ingredients together in a small bowl, in the order given. Arrange it on the top of the cake. The crunch will start to harden quickly.