Name: Raw Lime & Matcha Cheese Cake Recipe
Total time: 45 min
Yield: 20
Ingredients: 150g Unsalted Almonds; 100g Pitted Dates; 1 Tbsp Coconut Oil; 400g Soaked Cashew Nuts; 1/2 Tsp Sea Salt; 2 Grated Lime Zests; 3 1/2 Tsp Lime Juice; 120g Agave Syrup; 80g Soaked Dates; 140g Melted Coconut Oil; 1 Tsp Vanilla Powder; 75g Crushed Pistachio Nuts; Zest of 2 Limes; 2 Tbsp Matcha Powder

This delicious raw dairy-free cheese cake not only looks like a piece of art but it tastes like one too! An all round winner with everyones taste buds. With it's smooth, rich and creamy filling and the topping combo of lime, cashew, coconut and matcha it becomes an indulgent food that you'll wonder, should I be having this? - yes, yes you should! Theres a hint of tropical flavour alongside the burst of superfoods.

Equipment

Food Processor or High Powered Blender
22cm Springform Cake Tin
Freezer
Sieve
Spoon

Ingredients

For the base

For the topping

400g Soaked Cashew Nuts
1/2 Tsp Sea Salt
2 Grated Lime Zests
3 1/2 Tsp Lime Juice
120g Agave Syrup
80g Soaked Dates
140g Melted Coconut Oil
1 Tsp Vanilla Powder
75g Crushed Pistachio Nuts
Zest of 2 Limes
2 Tbsp Matcha Powder

Method

NIGHT BEFORE CAKE MAKING: Place cashews into a cup with enough water to cover them and leave them to soak overnight. Do the same with the dates in a seperate cup.
Firstly, place all the ingredients for the base into a food processor or high powered blender and whizz until it forms a paste that sticks together.
Once you have your desired mixture, spoon it into the cake tin pressing firmly with the back of a spoon.
Pop this base into the freezer for 15-20 minutes.
Whilst your base is freezing, drain your soaked dates and whizz them by themselves in the food processor to create a date paste.
Next drain the cashews and add to your date paste mixture, whizz.
It might become a tricky mixture to whizz, this is the perfect time to add your melted coconut oil (if you started with un-melted coconut oil - just pop it into a pan on a low heat and stir with a wooden spoon until melted) and all the rest of the topping ingredients. Whizz all the mixture until completely combined and smooth.
Next, take your frozen base out of the freezer and pour the topping mixture over it - smoothing it down with the back of a spoon.
Freeze for another 15 minutes before taking it out briefly to decorate the top of the raw cake with lime zest and pistachio nuts.
Pop it back in the freezer for at least 3 hours, or overnight if you can.
Cut with sharp knife, serve and enjoy!
Store any remaining cake in the fridge for up to 3 days.

Click to enlarge

Faye

Faye worked as one of our Indigo Herb's Kitchen Production Team Members. Faye is always busy with creative projects be it painting murals, designing patterns for print, or playing around with food for our Indigo recipe collection. She is also a yoga enthusiast and a swimming instructor.