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Mango Matcha Cheesecake

March 9, 2018

 

Who would like some Mango Matcha Cheesecake?

I used organic Matcha from @heapwellsuperfoods and fresh mango. It is very simple to make, you just need a blender and there is no baking involved so you can’t burn it! I used cashew nuts as the base so it is full of protein which means it is totally ok as a post workout breakfast! 

 


Here is the recipe for a 20cm cake:
First soak 400g cashew nuts overnight. These are for the filling. 


 

Base: 100g walnuts


70g pumpkin seeds
6 Medjoul dates
1 tbsp coconut oil, melted
1 tbsp Fruit Syrup
Whizz it all up in a food processor until finely chopped and press into a lined cake tin.

 

 

Matcha Layer: 


200g soaked cashews
4 tbsp lemon juice
2 tsp Matcha @heapwellsuperfoods 
3 tbsp Fruit Syrup
3 tbsp coconut oil, melted
Blend everything in a high speed blender until smooth. 

 

 

Mango layer: 


1 mango
Remaining soaked cashew nuts
6 tbsp coconut oil, melted
4 tbsp Fruit Syrup
2 tbsp lemon juice
Blend together as before. 

 

 

Pour half of the mango filling on top of the base. Put into the freezer for 1 hour to set, then pour on the matcha filling and smooth the top. Freeze again and finally add the remaining mango filling and smooth the top. Freeze until firm. You can just refrigerate but I find it easier to get it out of the tin when frozen. Remove from the cake tin at least 30 mins before serving. I decorated with fresh mango, pumpkin seeds and Gipsophila.

 

 

 

 

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