Matcha Green Tea Torte
Satisfy your craving for creamy cheesecake without eating fatty dairy with this green tea torte recipe, perfect for raw-food enthusiasts or anyone sensitive to milk products.
For the crust:
2 1/2 cups raw almonds
3/4 to 1 cup soaked dates
Pinch of Celtic sea salt
1 tbsp vanilla extract
For the "cheese":
2 cups soaked cashews
Juice of 1 lemon
1 tsp vanilla extract
2 tbsp soy lethicin
1 tbsp coconut butter
2 tbsp matcha green tea (powder)
1/2 cup agave syrup
Pinch of Celtic sea salt
Water to blend
For the crust: In a food processor, pulse nuts until fine. Add remaining ingredients and blend until pliable dough is formed. Lay out crust on a 9” springform pan. Start by pressing dough on the bottom of the pan until it is spread out evenly. Just cover the bottom part. It is not necessary to get the sides.
For the "cheese": Mix cashews and remaining ingredients in a blender until creamy. Pour onto crust and fasten spring. Place Matcha green tea torte in a cold fridge or freezer to speed up the setting of the torte. Allow to set for at least a couple of hours. Cut into 12 pieces and serve.
