Raw Matcha Cheezecake By Bodybewell

By Matcha Maiden


By Body Be Well 




  • 1 cup of coconut cream
  • 1 teaspoon of Matcha Maiden
  • 1 1/2 cups of raw cashews
  • 2 tablespoons of coconut oil melted
  • 3 tablespoons of rice malt syrup
  • berrries of choice bluberries taste fantastic!


  • 2 cups of gluten free flour
  • 1/2 cup milk of choice
  • 1 egg
  • 2 tablespoons of melted coconut oil


 To make the crust 
  1. Combine all the ingredients in a bowl and mix well.
  2. Take it out and on a clean surface
  3. Roll dough into ball.
  4. In a flan pan about 20cm diameter press out the dough with your hands till it reaches the edges
  5. Cook in a moderate oven 180 C for 10 minutes
  6. Set aside to cool.

To make the filling 

  1.  Place nuts in a blender or food processor  with the coconut cream and oil
  2.  Give it a whizz as you want it with no lumps.
  3.  Then add matcha and rice malt syrup.
  4.  Pour into the cooled crust and set in the fridge for 5 hours. Decorate with berries of choice. This can be frozen.


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