Matcha is having a bit of a moment.
Everywhere I go, Matcha Lattes, Matcha Cocktails and Matcha desserts are popping up, and it looks like they are here to stay.
I’ve been drinking Matcha tea for around 3 years now, and I’d definitely describe it as an acquired taste. I first tried it after I found myself drinking endless cups of green tea, and read about this ‘wonder-tea’ which held all the goodness of 7 cups of green tea in just 1 cup of Matcha.
The first few weeks I was drinking matcha, I think I was grimacing as I drank, or adding copious amounts of honey. My mum had bought an expensive little pot of the green stuff, and so I was obliged to drink it (as any Mum’s Law goes) but honestly, it tasted like grass.
Nowadays, it’s my go-to. I’ve been around the matcha block and tried a fair few tea brands, and definitely have my favourites. If you haven’t tried matcha before, be conservative with the measures here, definitely mix your ingredients to taste.
A raw cheesecake is no fine art, just keep tasting as you go!
No-Bake, No-Dairy Matcha Cheesecake
For the base…
- 1/2 cup raw walnuts
- 1/2 cup raw almonds
- 9 dates/6 medjool dates (soaked in water for at least 30 mins before)
- 1 cup desiccated coconut
For the ‘cheese’…
- 2 small avocados
- 1tbsp or as much honey that suits your taste
- 1/2 cup almond/coconut milk
- juice of 1 lime (or 2 if you like)
- 1 tbsp matcha powder
To start, measure out the nuts and coconut. I like to mix half a cup of walnuts with the almonds as I find it makes for a bit of a stickier mix. Go with your personal taste – a whole cup of one type of nuts works just as well.
Next, blend the nuts and desiccated coconut together in a blender, until you end up with a fine grain-like consistency.
Once you have a breadcrumby mix, blend the almonds, walnuts and coconut all together with the dates. The mix you’ll end up should sticky enough to press into a springform pan, but also a little crumbly.
I like to keep it a bit chunky whilst blending, so some bites of the base you get a real bite of nutty goodness mmmm.
Once you’re done with the base, get your avos out. You want to use avocados that have been ripe for a few days, to get that real creamy texture for the topping.
Chop the avo roughly into small chunks, and squeeze the juice of the lime (or more) into the blender too. Blend it up, then add the matcha powder. Blend and taste as you go.
Once you’ve reached peak matcha flavour, grate in the zest of one lime for a citrussy kick. If your avocados were a little hard to begin with, you can add some milk in to the blend at this point. I went for about half a cup of almond milk to make it super creamy.
Spoon the mix onto the base, spreading evenly, and top with a drizzle of honey.
Find a spot in the freezer for your cheesecake, to set the cream a little.
It’s good to remember that although matcha tastes amazing, it will keep you awake at night. Perhaps not a dessert best enjoyed close to midnight…
5% of all Pure Chimp profits go to charity. You can browse the full range of Pure Chimp Matcha HERE.
*Pure Chimp provided their Matcha Green Tea (Super Tea) for this blog post.