Elixir Eats: Raw Matcha Mint Cheesecake.

This is a total melt in the mouth, get in my belly kind of desert! If you are a fan of the classic Mojito and creamy cheesecakes, then we have invented the ultimate, bringing the two together. However, I'm afraid the rum is gone. ;)

Ingredients

BASE:

300g almonds

14 medjool dates

1 tablespoon carob

pinch cinnamon + himalayan salt

splash of filtered water

FILLING:

250g cashews - SOAKED

2x vanilla pods - beans scraped out

1 cup coconut oil

1 teaspoon matcha

1 teaspoon wheatgrass powder

1 juiced lime

1 tablespoon baobab

1/2 cup coconut blossom syrup

3 drops organic peppermint essential oil

splash of filtered water

cocao nibs + fresh mint leaves for decoration

makes 1 hearty cheesecake.

Prep

Soak the cashews in a covered bowl of filtered water for minimum of 8 hours. We soaked ours overnight ready for some morning makery.

1x round cake tin

Greaseproof paper

How we did it

1. Blend all the BASE ingredients in a food processor and press down in a greaseproof paper lined cake tin. Cling film also works! Set it in the fridge.

2. Blend all the FILLING ingredients in the food processor or a high speed blender so it is a very smooth liquid, like a smoothie!

3. Retrieve the base out of the fridge and pour filling over the top, decorate and set in the freezer for 6 hours or until firm. you can also decorate after freezing if you prefer.

ELIXIR TIP: The flavours of this cake really come to life if you eat it at room temperature, so not straight out of the freezer if you can be patient ;)