Home Recipes Raw Vegan Matcha Nougat and Caramel Cheesecake

Raw Vegan Matcha Nougat and Caramel Cheesecake


Aside from the fact that it’s totally gluten-free and paleo (and thus mega healthy), this delicious vegan cake is totally raw. That’s right, 100% raw! Absolutely no baking is required to make this delectable delight so it’s not only fresh – with the ingredients retaining all of their nutrients – but also child friendly so you can make this with your lil ‘uns, worry free.
Let’s also not forget the fact that this cake contains matcha – the super, mega green tea of the moment, thereby adding even more healthy-licious greatness to an already guilt free cake.




Can a vegan cake get even better, I hear you ask?

Well, yes… if you like Snickers, it most certainly can!

I for one, love Snickers.

However, being of a certain age and British born, I’ll tell you now that aside from this post and for the purposes of my transatlantic readers, I point-blank refuse to call Snickers anything other than Marathon as that is what the peanut packed chocolate bar was called before changing to Snickers a few years back, for whatever crazy reason.

Call me old-fashioned, a stick in the mud or whatever. I don’t care.

I even refuse to call Opal Fruits Starbursts as ‘Opal Fruits’ is what I know from childhood and thus, Opal Fruits is what they shall remain.

Don’t even get me started on the ridiculous name Oil of Ulay has recently changed to…!

But, as usual, I digress.




I love Snicker bars. The chocolate, peanuts, soft nougat and sweet, sweet caramel all combine to make one tasty chocolate bar.

However, being the health conscious nut (😆) that I am, I’m always on the search for gluten-free/paleo alternatives to my favourite meals and snacks and so, with a bit of tinkering I came up with this version of one of my favourite chocolate bars.

Made up of three layers – a chocolate, nutty cheesecake base, a fluffy matcha nougat layer and a delicious, toffee like top layer – this raw vegan cake really is the dreamiest, softest, tastiest cake I’ve made thus far and topping it all off with a layer of rich, dark chocolate and a sprinkling of pistachio nuts really added even more va-va-voom to an already perfect vegan cheesecake that you just have to try out for yourself.




For the crust

1 cup of peanuts
1 cup of walnuts
2 cups of medjool dates
1/2 cup of cocoa powder
1/4 tbsp of salt
2-4 tbsp maple syrup

For the matcha nougat layer

2 cups of cashew nuts (soaked overnight in water)
1/3 cup of peanut butter
1/3 cup of maple syrup
5 tbsp of almond milk
2 cups of tinned coconut cream (the creamy top layer is what is needed)
1/4 tbsp salt
1 cup of coconut oil
1 tsp of vanilla bean paste
2 tsp of organic matcha green tea powder

For the caramel layer

2 cups of medjool dates (soaked overnight in water)
1/4 cup of water
1 tbsp of peanut butter
1 tsp of vanilla bean paste
1/4 tsp salt

For the topping

200g dark chocolate
Handful of crushed pistachio nuts
Edible flowers (optional)

For the base

Blend the nuts until they form a crumb like consistency.
Remove from the blender and set aside.
Place the dates in the blender and blend until the dates form a ball.
Add all the ingredients to the blender and blend until you get a crumbly consistency.
Remove the ingredients and place in a cake tin, patting down until the base is flat and smooth.
Place the cake tin in the fridge to set.

For the matcha nougat layer

Add all ingredients in a blender and blend until smooth.
Add on top of the cheesecake base and place tin back in the fridge to set for at least 4 hours.

For the caramel layer

Blend all caramel ingredients until smooth and smooth on top of the nougat layer before placing back in the fridge to set.

For the topping

On a cooker, melt the chocolate in a bowl set over a pan of boiling water.
Pour over the cheesecake and sprinkle over the crushed pistachio nuts.


As the creamy top part of the coconut milk is all that is needed for this recipe, save the remaining water to include in another recipe (smoothies, soups and juices are all great with coconut milk) by pouring out of the tin and placing in an airtight container.
This water can keep for a few days in the fridge.

By Justina Elumeze, original article here

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