No-Bake Matcha Mango Cheesecake

Minako Umehara

Australia

Required:

2.4'' SILICONE ROUND CAKE MOLD

INGREDIENTS

Base

1.8 oz raw almonds (soaked 8-12 hours and rinsed)

2 tbsp melted raw cacao butter

4 medjool (2.8 oz) pitted dates

4 tbsp shredded coconut 3 tbsp raw cacao powder

1 tbsp raw cacao nibs

1⁄8 tsp pink salt

White Chocolate Layer

2 oz raw cashews (soaked 4-6 hours and rinsed)

1⁄3 cup coconut cream or full-fat coconut milk

3 tbsp melted raw cacao butter

3 tbsp maple syrup 1⁄2 tsp vanilla paste Pinch of pink salt

Mango Layer

2 oz raw cashews (soaked 4-6 hours and rinsed)

2.5 oz ripe mango 2 tbsp melted raw cacao butter

3 tbsp maple syrup 2 tbsp lemon juice 1 tbsp coconut cream or full-fat coconut milk 1 tsp lemon zest 1⁄8 tsp turmeric powder

Pinch of pink salt

Matcha Layer

2 oz raw cashews (soaked 4-6 hours and rinsed)

1⁄3 cup coconut cream or full-fat coconut milk

2 tbsp melted raw cacao butter

3 tbsp maple syrup 2.5 tbsp lemon juice 1 tsp matcha powder

Note:

You can substitute maple syrup & coconut cream with raw agave & raw nut milk for raw version.

METHOD

Pulse every ingredient for the base until well processed but still slightly crumbly. Press the mixture into the base of the silicone mold.
In a high-speed blender, place every ingredient for the white chocolate layer and blend well until smooth. Add more sweetener if you need. Layer the filling above the base. Cool in the freezer until set.
Repeat the same process for the mango layer and cool in the freezer until set.
Repeat the same process for the matcha layer and cool in the freezer until set.
Take out from the mold and let them thaw at room temperature for 10-15 minutes. Garnish with some matcha powder before serving.

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