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Copyright. 2018 Conscious Nutrition 

July 31, 2017

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Mango & Matcha Raw Cheesecake

13 Jun 2017

 

Matcha tea is widely known for its impressive health benefits. It contains a unique, potent class of antioxidant known as catechins, which aren’t found in other foods. In particular, the catechin EGCg (epigallocatechin gallate) provides potent cancer-fighting properties. Most importantly, EGCg and other catechins counteract the effects of free radicals from the likes of pollution, UV rays, radiation, and chemicals, which can lead to cell and DNA damage. Since over 60% of the catechins in matcha are actually EGCg, a daily matcha regimen can help restore and preserve the body’s integral well-being and balance. Some of the benefits of Matcha Tea include the following:

 

  • Is packed with antioxidants including the powerful EGCg

  • Boosts metabolism and burns calories

  • Detoxifies effectively and naturally

  • Calms the mind and relaxes the body

  • Is rich in fibre, chlorophyll and vitamins

  • Enhances mood and aids in concentration

  • Provides vitamin C, selenium, chromium, zinc and magnesium

  • Prevents disease

  • Lowers cholesterol and blood sugar

 

  

 

Drinking matcha tea is great, but what about if you could combine it into a tasty, healthy dessert? The combination of tropical mango mixed with zingy lime juice in a creamy base of cashews makes a refreshing summer cheesecake that is dairy/gluten/refined sugar free and vegan. It requires no baking, just time to set in the freezer/fridge.

 

Ingredients

For the base: 

1/2 cup ground almonds

1/2 cup ground flaxseed

4 tbsp maple syrup

1 tbsp coconut oil

 

Filling: 

1 1/2 cup cashew nuts (soaked overnight in water)

4 tbsp coconut cream

2 small mangoes

2 tbsp lime juice

Zest of 2 limes

2 tsp organic matcha powder

 

Topping: 

Melted dark chocolate (optional)

 

Method

1) Combine ground almonds and ground flaxseeds in a bowl and add coconut oil and maple syrup until well combined and dough like. Pour the mixture into a 6" springform tin and flatten to create a smooth base. Transfer to a freezer whilst you make the filling.

2) Drain and rinse cashews and pop them into a food processor or high speed blender until ground down. Add the rest of the filling ingredients and blend well until very smooth and creamy. Check mixture and add extra sweetness with maple syrup if desired.  

3) Pour the filling over the base, and leave to set in the fridge overnight or in the freezer for 4 hours.

4) Remove from the fridge and decorate with melted chocolate and any other toppings you desire. If you have frozen the cake it will need to be thawed for at least two hours in the fridge before eating. Enjoy!

 

 

 

 

 

 

 

 

 

 

 

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