Matcha Cheesecake, Cacao Soil, Mango Jam

Your Third Course: Matcha Cheesecake, Cacao Soil, Mango Jam

This Matcha Cheesecake is smooth and velvety.  It’s definitely one of those desserts that could fool people into thinking it’s not raw.  The fermentation not only makes it that way, but it also delivers a huge hit of probiotics and makes the whole thing much easier to digest.

This is definitely one dessert to feel great about eating.

If you’re not going to serve the whole thing at your dinner party, then slice it up and freeze individually.  It’ll be good for several months in the freezer.

Enjoy the process of making this, as much as the process of eating it.  It’s a real crowd pleaser and you’ll feel so proud serving it to your guests.

BTW, the cacao soil and mango jam make killer chia seed porridge toppers, so if you have leftovers, you know what to do 

In case you missed them, the first 2 courses to this dinner party menu are here:

Lychee Ceviche with Smoked Cashew Cheese

Sea Veg Croquettes, Tartar, Sweet Chilli, Wilted Spinach

Rate This Recipe
5 from 5 votes

Matcha Cheesecake, Cacao Soil, Mango Jam

Servings8

Nutrition (For one serving)

Calories: 858kcalCarbohydrates: 62gProtein: 16gFat: 67gSaturated Fat: 25gSodium: 173mgPotassium: 637mgFiber: 10gSugar: 34gVitamin A: 3202IUVitamin C: 7mgCalcium: 76mgIron: 6mg

Ingredients

Base

  • 2 cups pecans soaked and rinsed
  • 3 tbsp coconut sugar
  • 1 tbsp coconut oil melted
  • 1 tbsp lacuma
  • 3 tbsp cacao powder
  • 1 pinch salt
  • 1 pinch vanilla powder

Filling

  • 2 cups cashews soaked
  • 1 cup water
  • 1 tsp probiotics
  • 2 tbsp lemon juice
  • 3/4 cup xylitol or raw cane sugar
  • 1/2 tsp vanilla powder
  • 3 tsp matcha powder the highest quality you can find
  • 1 pinch salt
  • 3/4 cup coconut oil melted

Cacao soil

  • 1 cup walnuts
  • 1 tbsp tahini
  • 1 cup dates soft
  • 1/4 cup cashews
  • 1/2 tsp salt
  • 1/2 tsp vanilla powder
  • 1/4 cup cacao powder

Mango jam

  • 1 cup dried mango soaked overnight

Instructions

  • Grind all base ingredients in a food processor until crumbly. Press in to a 9″ spring form pan, or 2 smaller pans for a similar size slice to the one pictured.
  • For the filling, blend the cashews, water and probiotics in a highspeed blender until smooth.
  • Transfer to a bowl or container that you can cover, then sit it in a warm place overnight or fir up to 16 hours. You’ll know it’s cultured enough when you run a spoon through it and see tiny bubbles. It should also have a slightly sour taste.
  • Once you’re happy with it, transfer to a food processor, along with the lemon juice, xylitol, vanilla powder, match powder, salt and coconut oil. Make sure the coconut oil is warm when you add it and that the cashew mixture itself isn’t cold (it hasn’t just come out of the fridge). This is because we don’t wan’t the coconut oil to firm up and seize the whole mixture, which makes the next step very tricky.
  • Pour your filling on top of the base in the spring-form pans, then place into the fridge overnight to set. If your cheesecake is still a little softer than you’d like it to be, place the whole thing in the freezer for a couple of hours and remove 20 minutes before slicing.
  • For the Cacao soil, grind cashews and walnuts into a flour in the food processor first, then add the remaining ingredients and process again until the dates are completely broken down.
  • For the mango jam, blend mango in a high-speed blender, using as much of the soak water as you need, to get the consistency you want.
Rate This Recipe
5 from 5 votes
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!
Russell James

Post by Russell James


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April 24th, 2016