This is by far my most experimental creation yet. I must have been channeling Heston Blumenthal in a serious way!
I love my raw cheesecakes as much as anyone else, however the generous use of nuts in both the crust and the filling leave me feeling a little heavy.
I wanted to maintain the slight crunch factor characteristic of crushed nuts and thought sprouted mung beans would be a good substitute.
Mung beans are a common dessert in Asia, able to be served hot or cold and usually accompanied with generous lashings of sweetened coconut milk.
In keeping with the Asian influences, I opted for a regular vanilla filling using silken tofu, and sprinkled matcha powder on top.
For those that don’t know, matcha is finely milled or finely ground Japanese green tea. The difference is you are consuming the whole tea leaf, not just the liquid from steeping it. Therefore its nutritional benefits far outweigh traditional green tea (10x more in fact). Here’s a concise matcha article which is quite informative – on a bodybuilding website out of all places!
In short, matcha….
- Is packed with antioxidants including the powerful EGCg
- Boosts metabolism and burns calories
- Is a natural and effective detoxer
- Mood and concentration enhancer
- Rich in fibre, vitamin C, selenium, chromium, zinc and magnesium
- Fights against viruses and bacteria
- Lowers cholesterol and blood sugar
Raw Vanilla Matcha Tofu Cheesecake
1 1/2 cups sprouted mung beans
1 tbs coconut oil
1/2 cup chopped soaked dates (reserve liquid)
1/4 cup desiccated coconut
250g silken tofu
2-3 tbs coconut oil
1 tbs vanilla essence
3 tbs agave
reserved date liquid (to taste)
1 tbs lemon juice
To make the crust, simply food process all the ingredients until they come together. Press the resulting paste into a springform pan and put in the freezer to harden while you make the filling.
Blend or food process the filling ingredients. Taste test and adjust seasonings. If it tastes a bit “tofu-ish” add more lemon juice and agave.
Once you’re happy with the taste of the filling, spoon it over the prepared crust. Leave in the freezer to firm up, approx 1-2 hours.
Sprinkle with raw matcha powder for an antioxidant hit!
P.S. I mixed then froze leftover filling and mung beans… it’s like mung bean vanilla icecream!