You'll need for the base:
- 1 big cup of grated coconut
- 1 big of grated almonds (you can buy them like this already)
- 1 big cup of dates (without stones)
- 1-2 table spoons of coconut oil
- 1 table spoon of coconut sugar or similar to sweeten up (no refined sugar obviously)
For the Raspberry Layer
- 1 cup of frozen raspberries
- 1 cup of cashews (put them in water for 30min)
- 1 table spoon of coconut sugar
- If you don't have enough cashews, simply use 2 table spoons of chia seeds
For the Matcha Layer
- 1 cup of cashews (put them in water for 30min)
- 2 tea spoons of matcha
- 1 table spoon of coconut sugar
- juice of 1/4 lemon
- optional: 1-2cm of fresh vanilla
- If you don't have enough cashews, simply use 2 table spoons of chia seeds
Preparation
Start with the cashews and put them in the water. Rinse the water after 20-30min. Start cutting the dates really thinly and put all ingredients in a pot. Heat up the coconut oil and add it to the pot. Mix it with a big spoon. Fill the base in a cake shaper tool (silicone is best, muffin shapes also work) and put it in the freezer.
Continue by melting the raspberries in a pot. Then add the cashews, raspberries and coconut sugar in your blender to mix it all together. If your blender struggles, add some plant-based milk. Put this layer on top of your base and put everything bag in the freezer.
Then prepare the matcha base. Clean your blender, fill it up with the matcha layer ingredients and mix it all together. Again, if too dry, add some plant-based milk. Add this layer on top of the other 2 layers. Put it back to the freezer for 2hours.
Take it out of the freezer, cut it into slices and keep them in the fridge. Before serving add some blossoms (you find them at the former Kochhaus at Leipziger Str. in Frankfurt, Kleinmarkhalle Frankfurt or online).
PS: You can also adjust the recipe and instead of the raspberry-matcha layer you could do a raw cacao layer. Simply use one cup of cashews (soaked in water before), mix it with one spoon of melted coconut oil, one spoon of agave syrup and 2 spoons of raw cacao powder. Blend it all together and put it on the cheesecake base. Decorate with raw cacao nibs and goji berries.
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