Ok, so call me unconventional, it hasn’t been the first time. But these holidays often make me feel a little tropical. Maybe it’s the cold, maybe its travelling to Maui as a child this time of year, but whatever the reason, I totally see it fit to taste like the tropics even in the cold of Christmas. Enter the Coconut Matcha Lime Cheesecake.
This stunnah, made it’s appearance at the Sacred Suntan retreat for a last day dessert, and for me, it was a fan favourite. I’ve been holding on to this recipe for a while in hopes of getting it up, and although it took me a bit longer than anticipated, I think its only fitting its whats for Christmas.
The Christmas star, some beautiful friends at Withinus that have 2 products I adore and which proved to be a big part of the retreat held in Mexico, Matcha, and Collagen. Both of which I continue to use on the reg. Because of my genuine support of this company, I have had the beautiful opportunity to be an ambassador for them, and all that comes along with it. Mornings in Mexico were Matcha Lattes with Trumarine and you guys had us all feeling blessed and not stressed.
I could go on (this is not sponsored btw, just sheer loyal love) but, I will let you taste and see for yourself. Bringing medicine(plant food, herbs, and vitamins and minerals) into daily foods is a beautiful thing. It doesn’t have to be a pill, a tincture, or formula, but a genuine ingredient brought with intention into our foods.
This recipe can easily be doubled, as mine has been for the photos and groups that have tasted it. I mean you are going to go through it anyways, so might as well 😉
It’s easier than it looks, more delicious than it looks and well it is just a Christmas Miracle.
1/2 cup Shredded Coconut
1/2 cup pitted dates
1/4 cup Coconut Oil
1/2 cup Oats
1/4 cup raw almonds (or other nut)
pinch of salt
1.5 cups Cashews (soaked)
2 + tables Lime Juice
1/2 coconut cream from can of coconut milk (the part that separates and is firm)
1/4 cup Coconut Oil
1/3 cup Maple Syrup
1/3 cup Honey
1/4 cup Shredded Coconut
1/4 cup Almond Milk
1 tsp Vanilla
2-3 tsp Withinus Matcha Powder
optional add of 2-3 scoops of Withinus Collagen
small pinch of salt
SOAK your cashews overnight, or quick soak them in Hot water for 1-2 hours
CRUST: In your vitamin or blender, combine all your crust ingredients and pulse until the crumbs start to come together.
In a springform fan, dump all your crust and proceed to press to fill the base of the pan with the heel of your hand. If you want to create a lip going up the edge you can. Set aside or in fridge while you make filline
FILLING: Drain and rinse your cashews. Add your liquids to the vitamin first. then layer all the rest of the ingredients EXCPET for the MATCHA. You will be adding this to part of the mixture later separately.
Blend from low to high in your blender until the mixture is creamy, smooth and velvety. Oh it is a thing of beauty. Sample a taste and adjust either with more lime, vanilla etc.
ASSEMBLY : pour 2/3 of your filling into the pan. Reserve the remainder mixture. Tap out any airbubles after pouring that may have come to the surface by tapping pan on the counter. Set aside.
Add in your matcha into the remaining leftover filling. Blend until smooth. Adjust according to personal preference and taste. The within us Matcha is the best on the market and is so smooth in taste.
Now scoop dollops of the green mixture onto your plain mixture filling. Creating large dollops. Then taking a toothpick or some sharp and pointy utensil, drag your instrument through the dollops to create the visual affect like in mine. Totally optional by the way, but super easy to do.
Set aside in freezer to set or store and pull out of freezer and place in fridge a few hours before serving.
Taste of aloha in your mouth 😉