COCONUT LIME MATCHA CHEESECAKE ~ KATE HORSMAN RHN

Our good friend, and withinUs Ambassador, Kate Horsman, made this absolutely delicious (dairy free) Coconut Lime Matcha Cheesecake for us, and we NEED to share the recipe with you. 

Enjoy! 

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Ok, so call me unconventional, it wouldn’t be the first time. But winter often makes me feel a little tropical. Maybe it’s the cold, maybe it's traveling to Maui as a child this time of year, but whatever the reason, I totally see it fit to taste like the tropics even in the cold of winter. Enter the Coconut Lime Matcha Cheesecake.

This stunnah, made its appearance at the Sacred Suntan retreat for the last day dessert, and for me, it was a fan favorite. 

My beautiful friends at withinUs that have 2 products I adore, and which proved to be a big part of the retreat held in Mexico, TruOrganic™ Matcha, and TruMarine™ Collagen - both of which I continue to use on the reg. Because of my genuine support of this company, I have had the beautiful opportunity to be an Ambassador for them, and all that comes along with it. Mornings in Mexico were Matcha Lattes with a TruMarine™ Collagen boost, and withinUs had us all feeling blessed and not stressed.

I could go on (this is not sponsored btw, just sheer loyal love) but, I will let you taste and see for yourself. Bringing medicine (plant food, herbs, and vitamins and minerals) into daily foods is a beautiful thing. It doesn’t have to be a pill, a tincture, or formula, but a genuine ingredient brought with intention into our foods.
This recipe can easily be doubled, as mine has been for the photos and groups that have tasted it. I mean you are going to go through it anyway, so might as well

It’s easier than it looks and even more delicious.

COCONUT LIME MATCHA CHEESECAKE 

INGREDIENTS

CRUST
1/2 cup Shredded Coconut
1/2 cup pitted dates
1/4 cup Coconut Oil
1/2 cup Oats
1/4 cup raw almonds (or other nuts)
pinch of salt

FILLING
1.5 cups Cashews (soaked)
2 + tbl Lime Juice
1/2 coconut cream from can of coconut milk (the part that separates and is firm)
1/4 cup Coconut Oil
1/3 cup Maple Syrup
1/3 cup Honey
1/4 cup Shredded Coconut
1/4 cup Almond Milk
1 tsp Vanilla
2-3 tsp withinUs TruOrganic™ Matcha Powder
optional add of 2-3 scoops of withinUs TruMarine™ Collagen
small pinch of salt

METHOD

SOAK your cashews overnight, or quick soak them in hot water for 1-2 hours

CRUST: In your Vitamix or blender, combine all your crust ingredients and pulse until the crumbs start to come together.
In a springform pan, dump all your crust and proceed to press to fill the base of the pan with the heel of your hand. If you want to create a lip going up the edge you can. Set aside or in fridge while you make filling

FILLING: Drain and rinse your cashews. Add your liquids to the Vitamix first, then layer all the rest of the ingredients EXCEPT for the MATCHA. You will be adding this to part of the mixture later, separately.
Blend from low to high in your blender until the mixture is creamy, smooth and velvety. Oh, it is a thing of beauty. Sample a taste and adjust either with more lime, vanilla etc.

ASSEMBLY: Pour 2/3 of your filling into the pan. Reserve the remaining mixture. Tap out any air bubbles after pouring that may have come to the surface by tapping pan on the counter. Set aside.

Add your TruOrganic™ Matcha into the remaining leftover filling. Blend until smooth. Adjust according to personal preference and taste. The withinUs Matcha is the best on the market and is so smooth in taste.

Now scoop dollops of the green mixture onto your plain mixture filling. Creating large dollops. Then take a toothpick or some sharp and pointy utensil, drag your instrument through the dollops to create the visual effect like in mine. Totally optional by the way, but super easy to do.

Set aside in freezer to set or store and pull out of freezer and place in the fridge a few hours before serving.

Taste of Aloha in your mouth.