As you probably know, we absolutely love matcha!   Not only is it super healthy and packed with antioxidants, it’s distinctive taste works so well in food.  One of our favourite recipes is this delicious matcha cheesecake.  It’s super easy to make and tastes amazing, the creamy matcha cashew topping combined with some creamy coconut cream & vanilla really enhances the matcha flavour.  There’s also a little raw cacao to the base so that not only is it crunchy it’s also chocolatey.  Happy days!


Topping ingredients –

  • 2 cups soaked organic cashews (at least four hours) (300g)
  • 4 tbsp coconut cream
  •  2 tbsp Sweet Revolution Matcha Latte Barista Blend
  • 1/2 cup organic coconut oil – very gently melted
  • Pinch of Himalayan salt

Base ingredients –

  • 1 cup organic almonds
  • 1/4 cup desiccated coconut
  •  3 tbsp buckwheat groats
  • 3 tbsp raw cacao
  •  12 medjool dates
  • 2 tbsp almond butter
  • Pinch of Himalayan salt


  1. To make the base blitz the almonds in your food processor until you get a crumb like consistency. Add in the dates, almond butter, buckwheat, coconut, cacao and salt and blend again until everything combines. The mix should stick together between your fingers.
  2. Add the mixture to your a flan tin (we used a 10 inch tin). Press down firmly with your hands, but don’t press the mix up the sides.
  3. Pop the tray in the freezer while you make the filing.
  4. Add the cashews to a high speed blender and blitz until the cashews are super creamy.
  5. Add in the coconut cream, coconut oil, salt, and matcha latte powder. Blitz again until combined well.
  6. Remove the base from the freezer then top with the topping mix. Return to the freezer to firm up, which will take at least an hour.