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Vegan matcha cheesecake
40 m active | 12 h 52 m total
Nutrition facts per serving:
  • Energy in kcal about 266
  • Fat about 15g
  • Carbohydrates about 29g
  • Protein about 4g
This is needed
This is needed for 12 piece
  • 40 g spelt flour
  • 2 tbsp coconut oil
  • 25 g almonds
  • 4 Medjool dates, pitted
  • 2 tbsp agave syrup
  • 0.5 tsp salt
  • 300 ml coconut milk
  • 120 g cashew nuts, soaked overnight in water
  • 20 g coconut oil
  • 2 tbsp lemon juice
  • 200 ml agave syrup
  • 3 tsp matcha powder
  • 1 tbsp vanilla paste
  • 0.5 tsp salt
  • 250 ml almond drink
  • 2 tsp agar-agar (morga)
To decorate
  • 2 kiwis, sliced
  • a little matcha powder
  • 30 g dark chocolate (70% cocoa)
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And that's how it's done
And that's how it's done
In a high-power mixer, purée all the ingredients to form a sticky mixture. Using a spoon or your fingers, press the mixture into a greased, rectangular mould (approx. 11 x 21 cm, preferably a silicon mould) and smooth down. To bake 10-12 mins. in the centre of an oven preheated to 170°C. Leave the base in the mould and freeze until you're ready to finish the cheesecake.
Purée the cashews, coconut milk, coconut oil, lemon juice, agave syrup, matcha powder, vanilla paste and salt into a fine mixture in a high-power mixer. Bring the almond milk to the boil with the agar-agar, stirring continuously, then simmer for approx. 2 mins. Allow to cool a little, stir into the filling. Pour the filling onto the base. Place the mould in the fridge for at least 2 hrs.
To decorate
Melt the chocolate, dip one side of the kiwi slices into the chocolate, allow to cool on a rack. Cut the cheesecake into 12 equally-sized pieces, dust with matcha powder and decorate with the kiwi slices.