This vegan cashew cream cake features layers of cocoa and matcha flavored raw cashew filling over a toasted hazelnut cocoa cookie crust. Raw vegan chocolate swirls and a stenciled matcha powder shamrock top this cake off for St. Patrick’s Day.
1 cup raw cashews
1/3 cup coconut milk *see notes
1/3 cup maple syrup
2 tablespoons virgin coconut oil
2 tablespoons lemon juice
1 teaspoon lemon zest
seeds scraped from 1 vanilla bean
2 tablespoons raw cacao powder
1 tablespoon matcha powder, plus more for garnish
1/3 cup rolled oats
1/3 cup hazelnuts
8 medjool dates, pitted
2 tablespoons cacao powder
1/4 teaspoon sea salt
3 tablespoons virgin coconut oil
2.5 tablespoons raw cacao powder
1 tablespoon maple syrup or more to taste
Soak cashews in water at room temperature for at least 2 hours up to 1 day. Cut a parchment paper round to fit the bottom of a 6 or 7” springform pan.
Once cashews are soaked drain and rinse them. Blend cashews on high with the rest of filling ingredients except for the cacao and matcha. Blend filling until it is super smooth, about 2 minutes on highest speed. Pour out 1/2 of the filling into a bowl. Add cacao powder to the blender and blend to mix it in thoroughly. Add matcha to the other 1/2 of filling and whisk to combine. Set fillings aside while you prepare the crust.
Preheat oven to 350˚F. Spread oats and hazelnuts onto a baking tray and toast them in oven until nuts are golden brown, about 5 minutes. Keep an eye on them so they don’t burn.
Add toasted oats, hazelnuts, pitted dates, cacao and sea salt to the bowl of a food processor and process into a crumbly mix that holds together in your hand. If mixture is too dry to hold together, add a tablespoon of water at a time and pulse until it comes together. Press crust into the springform pan.
Spread cocoa filling layer over crust and freeze for 5 minutes. Meanwhile prep the raw chocolate.
Melt the coconut oil in a small bowl set over simmering water. Once melted, remove from heat and whisk in cacao powder and maple syrup until smooth. Set aside.
Take cake out of the freezer and spread the matcha layer over the cocoa layer. Dollop raw chocolate over matcha layer in rounds by the spoonful. Using a toothpick or butter knife create a marbling effect by swirling the toothpick/knife through the raw chocolate and matcha layers.Work quickly as the raw chocolate will start to harden as it cools.
Freeze cake until firm, about 1 hour. Cover cake with wrap and keep frozen until ready to serve.
Cut a shamrock stencil out of cardstock. When ready to serve, take cake out of freezer and let sit at room temp for 10 minutes. Lay the stencil over the top of cake and sift matcha powder over it. Carefully lift stencil off of cake. Serve right away. Enjoy!
Return leftover cake to the freezer and store covered for up to 6 months.
I used SoDelicious brand culinary coconut milk (not sponsored) which is thick enough to use straight out of the container. If using canned coconut milk, it is best to first refrigerate the can overnight so the cream separates from the water. Scoop the thick cream out to use for this recipe.
Recipe by Fare Isle at https://fareisle.com/st-patricks-day-vegan-matcha-cocoa-cashew-cheezecake-with-hazelnut-cocoa-oat-cookie-crust/