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In the words of my best friend, this is vegan food porn at its finest!

Matcha cheesecake

Makes 1 x 18cm or 23cm round cake
225g cashew nuts
For the base
60g desiccated coconut
100g sesame seeds
10 Medjool dates, stones removed
¼ teaspoon sea salt
For the filling
200ml coconut milk
4 tablespoons maple syrup
2 teaspoons vanilla powder or extract
½ teaspoon sea salt
1 tablespoon matcha powder
a handful of mint leaves, roughly chopped (optional)
To decorate
edible flower petals of your choice, peanut butter, chocolate drizzle, pistachios
Soak the cashew nuts in water for at least 4 hours and then drain, or boil for 15 minutes.
Preheat the oven to 180°C. To make the base, place the coconut and sesame seeds on a baking tray and toast for 10 minutes, tossing once halfway. Place dates, toasted sesame seeds and coconut and salt in a food processor and blend until dates are finely chopped and you can press the mixture together with your fingertips. Press into the bottom of your cake tin.
For the filling, clean the food processor and then place all the ingredients for the filling into it, not forgetting the cashew nuts, and blitz until smooth. Taste. Add more maple syrup if you prefer it to be sweeter. Pour filling into the tin on top of the base, and freeze for a few hours or overnight. If setting overnight, remove from the freezer 30 minutes before serving.
Decorate with the toppings of your choice and cut with a hot knife, cleaning the knife between slices. After defrosting, the cake will hold its flavour and form in the fridge for 4-5 days.
Ch-ch-ch-ch-changes
Make individual cakes: press them into muffin tin moulds lined with plastic wrap.

Recipe reproduced with kind permission from Vegan Goodness by Jessica Prescott, published by Hardie Grant Books RRP $34.99 and available in stores nationally.