Raw vegan cheesecake is the perfect bite-sized treat that tastes delicious and is GOOD for you. Cashews, dates, sesame seeds, and real matcha powder are some of the star ingredients in this healthy dessert recipe.
Course Dessert
Cuisine Raw, Vegan, Vegetarian
Keyword healthy vegan dessert, no bake dessert recipe, raw vegan dessert
Remove from warm water and put dates in blender or food processor with walnuts
Pulse until ingredients are in tiny pieces. Do not blend until completely smooth.
Remove from food processor and put in small mixing bowl. Fold in sesame seeds
Spoon mixture into bottom of a mini cupcake tin. Press down with fingers
Rinse out the food processor and add cashews, coconut milk, coconut oil, and agave
Blend until cashews are completely smooth
Remove from food processor and put in a bowl
Scoop about 1/4 cup of cashew mixture in a separate small bowl
Add matcha powder to the small bowl and mix well
Pour mixture without matcha over the base in cupcake tins
Spoon 1 teaspoon of matcha mixture on top
Using a toothpick, swirl in matcha mixture
Freeze for 3 hours or overnight. Store in the freezer
Notes
* A fast method for soaking cashews is to put them in a glass cup and pour boiling water over them. Let set uncovered for 1 hour. ** The coconut cream separates from the milk when cold. I use the cream in my recipe for a more creamy texture. Save the milk to use for smoothies or other recipes!