Matcha Cashew Cake

Serves: 12 | Prep Time: 6 hours | Cook Time: 25 minutes
Matcha Cashew Cake


Crust Cashew Filling
  • 5 cups raw organic cashews
  • 1 cup unsweetened organic coconut yogurt, or coconut milk
  • 1 cup organic coconut oil, heated, cooled slightly
  • 3/4 cup organic maple syrup, or to taste
  • 7 to 8 Tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 2 Tbsp Eden Matcha Tea
  • 1/4 tsp Eden Sea Salt
Chocolate Syrup
  • 2 Tbsp organic coconut oil, heated
  • 3 Tbsp organic cocoa powder
  • 1 Tbsp organic maple syrup, or to taste


Preheat the oven to 350° F. Line a springform 8-inch pan with parchment paper. Add all crust ingredients (except the coconut oil) to a food processor or blender and grind until the texture is a fine meal. Add the coconut oil and pulse until a chunky dough is formed.

Place the dough in the parchment-lined pan and press the dough down with your fingers or a flat-bottom cup to pack it down. Make sure that some of the dough comes slightly up the sides of the pan, about 1/4-inch. Bake the crust for 15 minutes. Increase the temperature to 375° F and continue another 5 minutes until slightly browned.

While the crust is baking, place the cashews, coconut oil, yogurt, maple syrup, lemon juice and vanilla in a food processor and pulse until very smooth and creamy. Add the matcha tea powder and pulse again to thoroughly mix. Pour the filling into the pan on top of the baked crust. Refrigerate for overnight or a minimum of 6 hours to set the filling.

Place all ingredients for the chocolate glaze in a small saucepan and heat on low, stirring frequently until smooth. Allow to cool slightly before drizzling over the cheesecake.

Yield: one 8-inch cheesecake

Nutritional Information

Per serving - 768 calories, 62 g fat (69% calories from fat), 17 g protein, 45 g carbohydrate, 7 g fiber, 0 mg cholesterol, 91 mg sodium

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