Matcha ‘Cheesecake’
Natasha Brunetti is a former finance executive turned wellness author, chef and highly sought after Ayurvedic Coach.
Natasha’s personal experience with recovering from an autoimmune disease and associated issues while working extremely long hours at an investment bank influences her coaching style. She focuses on simple every day techniques that can be applied without disruption to maximize mind-body health and optimize personal performance.
Having grown up in an Ayurvedic household under the influence of her
Grandma, Natasha received a grounding in the ancient wisdom of Ayurveda. She used this wisdom and her continued education in health and nutrition to reverse her medical condition and today is disease and
medicine free.
Post moving to the USA 5 years ago, Natasha continued her education, studying under Colin Campbell at Cornell, to receive a certification in Plant Based Nutrition and is currently studying under Vaidya (Dr) Naina Marbelli (Ayurvedacharya) to gain her qualification under the American Association of Drugless Practitioners (AADP) and to be certified by the WHO.
Follow along on her journey on her website: PlanttoTable.com
Ingredients
Base
- 1 cup hazelnuts
- 1 cup desiccated coconut
- 6 dried pitted dates
Filling
- ¾ coconut milk/cream
- ½ cup maple syrup
- 1.5 cups raw cashews, soaked for 2 hours minimum in water and then drained
- ½ cup coconut oil
- 1 tbsp. matcha green tea powder
Directions
- Blend the hazelnuts, desiccated coconut and pitted dates until it reaches a crumb like consistency
- Press the mixture firmly into the bottom of a cake tin or if you want to make mini versions distribute evenly into 15 cup cake holders
- In a clean blender add the coconut milk, honey, cashews and coconut oil until silky smooth
- Add the matcha powder and blend again until fully combined
- Pour on top of the base and leave in the fridge to set
Recipe Note
This is one of those life-changing recipes. It tastes beautifully decadent due to the silky texture but is gluten, dairy and refined sugar free. As you can see from the combination of ingredients, it is all natural and pretty similar to your granola, so you can eat cheesecake for breakfast and feel pretty good about it. Revolutionary.
