Healthy Matcha mint and Raspberry cream cakes

Matcha mint and raspberry cream cakes are a perfect Valentines day or special occasion recipe! These beautiful gluten free healthy cakes are made by Lone Jensen one of our loyal followers and customers! As she states "It's a luscious little treat - made from pure and organic ingredients that are 100% dairy free, gluten free, soy free + refined sugar free." Here is how to make them:
  • Makes two 4-inch Cakes (using 10 centimeter springform pans) or 8 Mini Cakes 
  • 1/2 Cup Pistachios (shelled and roasted or raw)

  • 1/2 Cup Cashews (raw and unsalted)

  • 4 Tablespoons Shredded Coconut (unsweetened)

  • 2 Tablespoons Liquid Sweetener (raw agave, maple syrup, etc.)
  • 1/2 Teaspoon Pink Himalayan Salt 
Place the nuts in a food processor and blitz until they are broken down. Be sure to leave some texture to the nuts. Add remaining ingredients and process until the mixture comes together. If you are using springform pans, place a piece of plastic wrap over the removable bottom of each one. Position the springforms on top and close the pans. This will make it very easy to remove the cheesecakes from the metal bottoms. Press 1/2 of the crust along the bottom of each one. If you are making 8 minis, press 1 heaping Tablespoon of the mixture into each silicone mold.
MATCHA + MINT FILLING 
  • 1 cup Cashews (soaked for at least 6 hours and preferably overnight) 
  • 1/4 Cup Loosely Packed Fresh Mint Leaves

  • 1/4 Cup Coconut Water Kefir
  • 
2 Tablespoons Liquid Sweetener 
  • 1 to 2 Teaspoons Ceremonial Grade Matcha (depending on the intensity of color + flavor you desire)

  • 1 Tablespoon Freshly Squeezed Lime Juice

  • 1/4 Teaspoon Vanilla 
  • 1/4 Teaspoon Pink Salt 
  • 4 Tablespoons Melted Coconut Oil
                                                                                                                                                                                                                              Place all of the ingredients, except the coconut oil, in a high-speed blender. Process for 1 to 2 minutes, stopping to scrape down the sides of the jar, until the filling is silky smooth. Drizzle in the melted coconut oil and process just until combined.
RASPBERRY CREAM FILLING 
  • 1 cup Cashews (soaked for at least 6 hours or overnight)
1/4 Cup Raspberry Puree (strained to remove the seeds)
1/4 Cup Coconut Milk 
2 Tablespoons Coconut Water Kefir 
  • 2 Tablespoons Liquid Sweetener (raw agave or maple syrup) 
  • 2 Teaspoons Freshly Squeezed Lime Juice 
  • 1/2 Teaspoon Vanilla

  • 1/4 Teaspoon Pink Salt
  • 
4 Tablespoons Melted Coconut Oil 
Place all of the ingredients, except the coconut oil, in a high-speed blender. Process for 1 to 2 minutes, stopping to scrape down the sides of the jar, until the filling is silky smooth. Drizzle in the melted coconut oil and process just until combined.
ASSEMBLE THE CAKES 
You can create any pattern using the fillings: even layers, a single stripe or paisley swirls. Freeze for at least 4 to 6 hours – preferably overnight. 
About 30 minutes before serving, remove the cakes from the freezer. Pop them out of the molds and let them rest in the refrigerator for another 10 to 15 minutes, ideally on the plates/platter you plan to serve them on. 
Raw cakes are very temperature sensitive. They are a bit like ice cream cakes – with a softer mousse like texture. They do need to be served slightly chilled!! 
If they were to sit at room temperature, especially during summer months or in warm climates, they will melt.
Thank you Lone for your beautiful and delicious recipe! If you try this recipe out be sure to tag us or send us your photos on social media, and check out more of Lone's beautiful recipes on her instagram @nayalife ! 

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