Matcha Mint Cheesecake


Its Green. Its Mean. & its oh so good for your insides!
I am all about guilt free desserts and this is now one of my newest favorites. With mutli layers and sweetness in every bite,  you get all of the good stuff with no hidden nasties.

What you need ( for your base )

One handful of finely choped Brazil Nuts
3/4  finely chopped dates
1 cup desiccated coconut
1/2 cup melted coconut oil
2 tablespoons cacao
2 tablespoons cocoa
2 teaspoons vanilla essence
A dash of maple syrup

What you do  (for the base)

Chop up both dates and brazil nuts, place in medium sized bowl.
Stir through coconut, cacao, cocoa & buckinis until dry mixture is well combined.
Melt coconut oil and stir through mixture adding in vanilla essence as you go.
Once your mixture is well  combined line a cake tin or container with baking paper.
Press your mixture down firmly with the back of your spoon until even, to create your base.
Pop in freezer to set.

What you need  (for your cream layer)

2 1/2 cups of cashews
1/2 cup room temperature coconut oil
2 teaspoons vanilla essence
1 teaspoon peppermint essence
1/4 cup maple syrup

STEP 1. blend these ingredients to create your first layer. Once the mixture has become smooth and creamy, spoon out portions to cover your base. Pop the container back in the freezer to set.

What you need (for your green layer)

Generous handful of spinach
      – roughly chopped
3 – 5 sprigs of fresh mint
         – just break up with your fingers
3 teaspoons of Matcha powder 


 3 green tea bags

STEP 2. Blend the above green ingredients with your already blended cream mixture. Once well combined, pour over your initial cream layer and place back in freezer to set for roughly

You can go crazy with the decorations on this one, from melted dark chocolate, to cacao nibs, to freshmint leaves or grated mint choc biscuits. The ball is in your court on how you wish to top this bad boy!
I opted for a simple melted 85% chocolate drizzle.
Recipe inspo goes to :



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