No-Bake Matcha Mango Cheesecake
MATCHA MANGO CHEESECAKE is full of tropical sweetness and nutty bitterness that created an amazingly mellow harmony for you to taste! 😋💚💛
Follow this recipe to learn how to make one!
🍴 RECIPE 🍴
INGREDIENTS
*Base:
50g of raw almonds (soaked 8-12 hours and rinsed)
2 Tbsp. of melted raw cacao butter
3-4 Medjool pitted dates (60-80g)
4 Tbsp. of shredded coconut
3 Tbsp. of raw cacao powder
1 Tbsp. of raw cacao nib
1/8 tsp of pink salt
*White chocolate layer:
60g of raw cashews (soaked 4-6 hours and rinsed)
1/3 cup (80ml) of full fat coconut milk or coconut cream
3 Tbsp. of melted raw cacao butter
3 Tbsp. of maple syrup
1/2 tsp of vanilla paste
pinch of pink salt
Mango layer:
60g of raw cashews (soaked 4-6 hours and rinsed)
70g of ripe mango
2 Tbsp. of melted raw cacao butter
3 Tbsp. of maple syrup
2 Tbsp. of lemon juice
1 Tbsp. of full fat coconut milk or coconut cream
1 tsp of lemon zest
1/8 tsp of turmeric powder
pinch of pink salt
Matcha layer:
60g of raw cashews (soaked 4-6 hours and rinsed)
1/3 cup (80ml) of full fat coconut milk or coconut cream
2 Tbsp. of melted raw cacao butter
3 Tbsp. of maple syrup
2.5 Tbsp. of lemon juice
1 tsp of Zen Tea Leaf® Matcha Green Tea Powder
**You can substitute maple syrup & coconut cream with raw agave & raw nut milk for raw version
Instructions:
1. Pulse every ingredient for the base until well processed but still slightly crumbly. Press the mixture into the base of the silicone moulds.
2. 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 them in the freezer until set.
3. Repeat the same process for the mango layer and cool them in the freezer until set.
4. Repeat the same process for the matcha layer and cool them in the freezer until set.
5. Take out from the moulds and let them thaw at room temperature for 10-15 minutes.
6. Garnish with some matcha powde.
7. SERVE & ENJOY!
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