by yes_superfood Admin on Jun 19, 2022


Prep time: 40 minutes (+ cashews for the cheesecake’s cream have to be soaked the night before/few hours before, and after preparation, the cheesecakes have to rest in the freezer for 1 hour.)

Ingredients for 12 pieces:

For the chocolate base:

  • 150 g oat flour (paleo version: almond flour)
  • 48 g almond flour
  • 75 g coconut flower sugar
  • 40 g cocoa powder
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • 125 ml melted coconut oil
  • 62 ml plant-based milk
  • 2 tsp vanilla extract

For the cheesecake’s cream:

  • 125 ml melted coconut oil
  • 125 ml coconut cream
  • 62 ml fresh lemon juice
  • 125 ml maple syrup
  • 300 g cashews
  • 1 tsp vanilla extract
  • 1 tbsp Yes Superfood Ceremonial matcha superfood powder


The chocolate base:

  1. Mix all the ingredients in a bowl, until you get a sticky dough. Wrap the dough in cling film, and let it rest in the fridge for 30 minutes.
  2. Remove the dough from the fridge and cut it in half, so it’s easier to work with.
  3. Sprinkle some almond flour on top of the counter, so the dough does not stick to it, or use a silicone sheet to roll the dough.
  4. Roll the dough to 1,5 cm thickness, and cut out circles from it (the size of your muffin tin’s bottom.
  5. If you are using a metal tin, smear a bit of coconut oil on the bottom of the muffin tins, and push the dough into them.
  6. Preheat the oven to 175°C. While the oven is heating up, place the muffin tins in the fridge, so the dough’s fatty ingredients are set before baking (this influences the final texture and gooeyness, so don’t skip this part).
  7. Bake the chocolate base for 10-15 minutes, but only until it gets firm. Remove the base from the oven, and let it rest.

The cheesecake cream:

  1. If you start preparing one night before, pour room temperature water on the cashews, and let them soak for one night on the kitchen counter.
  2. If you start preparing a few hours before, soak  the cashews in hot water for min. 1 hour.
  3. Strain the cashews.
  4. Put all the cream’s ingredients (except the Ceremonial Matcha powder) into a food processor, and mix it for a few minutes, until you get a creamy texture. Turn the machine of every minute to scrape of the sides.
  5. Put aside the half of the cream.
  6. Add 1 tablespoon of Ceremonial Matcha superfood powder to the food processor, and mix it until the cream is evenly green.
  7. Prepare your muffin tins and pour the creams over the chocolate base. First pour the white cream, then the matcha cream.
  8. When you are finished with pouring the creams, gently tap the muffin tin tot he kitchen counter, so the cheesecakes top is smooth and bubble-free.
  9. Let the cheesecake rest in the freezer for one night.