This recipe was the result of my experimenting with different nutrient-rich ingredients that are highly pigmented, and thus, ideal replacements for food coloring. The week before Saint Patrick’s Day I decided to use spinach and Matcha tea to color my desserts because some things are just more fun to eat when they look festive! Both Matcha tea and spinach are tasteless when combined with the other ingredients in this cheesecake, as long as the mixture is frozen immediately after being pureed. Matcha can very easily be added to frostings, smoothies, lattes, etc. to achieve a beautiful green color and unmatched antioxidant benefits. Though I used a small (6-inch) springform for this recipe, if you only have a larger springform the cheesecake will be thinner. Or if you are serving a crowd, double the recipe and use a 10 or 11 inch springform.
Raw Matcha Cheesecake
Makes 1 – 6 inch Cheesecake
½ c raw pecans
½ c rolled oats
½ tsp cinnamon
Pinch sea salt
4 fresh dates, chopped
In a food processor, combined pecans, oats, cinnamon, and sea salt and process until nuts and oats are in very small pieces. Add dates and process for 30 seconds or until mixture sticks together between your fingers. Press into the bottom of a 6 inch springform pan and refrigerate until filling is ready.
2 c soaked cashews
¼ c agave or 4 soaked dates
¼ c melted coconut oil
1/2-1 tsp Matcha tea powder whisked with 2 tbsp hot water, or if unavailable, 2 handfuls spinach
2 tsp vanilla or seeds from ½ vanilla bean
½ tsp cinnamon
2 tbsp golden flaxseed
1 tbsp fresh lemon juice
2 ripe bananas, cut into 1 inch pieces
Raw shredded coconut, for topping
In a high-speed blender, combine cashews, cinnamon, agave, vanilla, Matcha mixture, and lemon juice and blend on high-speed until smooth. Add coconut oil and blend until combined. Add bananas and flax and blend to form a smooth puree. Pour into crust. Top with raw shredded coconut. Press plastic over the top and freeze for at least 8 hours before cutting.
Blueberry Sauce (optional)
1 c blueberries
Blend blueberries and dates in a high-speed blender until a smooth sauce forms. Drizzle over cheesecake right before serving.