Someone pinch me!
On the 17th of March, it will indeed be a feast day, but the reason I’ll need to be pinched won’t be because I forgot to wear green! Oh no, for I will likely be colorful as can be whilst celebrating the long awaited manifestation of a dream come true… LOVE FED’S OFFICIAL PUBLICATION RELEASE DAY!
Being that I am not much of a beer drinker I’ll opt for a celebratory sweet that’s pretty and green instead. This gorgeous Matcha Mint Cheesecake, which can be found on pages 52-53 of Love Fed, should serve as the perfect cake for the occasion offering a touch of elegance, indulgence, and naturally deliciousness to the festivities!
I hope you will join me in making this Matcha Mint Chocolate Cheesecake for your March 17th celebratory cake! Thank you all so much for your love, support, patience and comments. I look forward to you having a copy of Love Fed in your home and hearing stories from the loved ones you pass along a copy to. For those of you with Irish blood, may your day be full of deep belly laughing and all things green!
Enjoy this special day and of course this decadent recipe!
MATCHA MINT CHOCOLATE “CHEESE” CAKE
Yield: One 9″ round cake
Prep time: 30 minutes, plus 2–4 hours for cake to set
In this recipe, cashews replace a traditional cheesecake base, with matcha and mint supplying the delicate flavoring. What I love most about this cake is that it’s seasonless—it’s perfect in summer when you want something refreshing, and also festive enough to serve during the holidays.
2 c. almonds
1⁄2 c. cacao powder
1⁄4 c. hemp seeds
1⁄4 c. agave nectar
1 tbsp. mint extract
2 c. cashews, soaked and drained
1⁄2 oz. Irish moss, soaked and drained
1⁄2 c. agave nectar
1⁄2 c. almond milk
1⁄2 c. melted coconut oil
2 tbsp. coconut butter, softened
2 tsp. matcha powder
1 tsp. vanilla bean powder or vanilla extract
1⁄4 c. melted cacao butter
1⁄4 c. cacao powder
3 tbsp. agave nectar
1⁄2 tsp. vanilla extract
To make the crust: Place the almonds, cacao powder, hemp seeds, agave nectar, and mint extract in a food processor and process until the mixture sticks together when pressed between your fingers. Press the crust into the bottom of a 9″ springform pan. Set aside and make the filling.
To make the filling: Place the cashews, Irish moss, agave nectar, almond milk, coconut oil, coconut butter, matcha powder, and vanilla bean powder in a blender and blend until smooth. Pour the filling over crust and place the cake in the freezer for 2–4 hours. Meanwhile, make the chocolate garnish.
To make the chocolate garnish: In a small bowl, whisk together the cacao butter, cacao powder, agave nectar, and vanilla extract until smooth. Set the bowl in the freezer until the chocolate hardens all the way through.
To assemble: When the cake is firm enough to cut, remove from the freezer. Grate the chocolate garnish on top before serving. Serve immediately or store in the refrigerator for up to 5 days or in the freezer for up to 3 months.