Matcha vs. Chocolate Cheesecake....just awesome

Matcha Chai vs. Chocolate Cheesecake...

Guest Recipe from Molly Robinson from Bare Nude Food

Matcha v Chocolate Cheesecake

This is a great recipe when you’re weaning yourself off the white stuff (sugar that is!) yet still want to indulge every now and again. After all, life’s about balance, not restrictions!

In this recipe, I’ve used dates and honey as tha natural forms of sweetness. Although these are higher forms of fructose in comparison to stevia, it’s still a lot lower than conventional forms of sugar. I also used cacao to create a rich chocolate taste instead of milk solids. Cocoa means that this dessert is low in fat and sugar, and high in antioxidants and minerals.

I’ve also chosen to use Change Chai’s Matcha Green Tea Chai for the filling. It not only beautifully compliments the chocolatey nutty flavour of the base, but it provides an extra element of depth. The strong cinnamon hues running through the matcha naturally lift the slightly bitter taste, making the creamy filling robust and balanced!

Now let’s crush some nuts!

Ingredients:
(Base)

  • 150g pecans
  • 150g hazelnuts(roasted)
  • 12 medjool dates
  • 2 tbsp cacao powder
  • 4 tbsp coconut oil Pinch of salt

(Filling)

  • 3 large ripe avocado’s
  • 3 tsp of Change Chai Matcha Green Tea Chai
  • 150ml coconut yogurt
  • 4 tbsp honey
  • 3 tsp of powdered gelatine

*Cacao nibs and desiccated coconut for decoration

Method:

  1. Blend the nuts until a crumbly mixture is formed
  2. Remove pipes and blend dates until a solid ball of date forms!
  3. Now combine the nut mixture and the date mixture in the blender and whizz it all together until thoroughly mixed
  4. Add cacao powder, coconut oil and pinch of salt for final blitz in blender
  5. Squish crumbly soft base mixture into a lined baking tray and place in fridge whilst you make the filling
  6. For the filling combine the coconut yogurt and flesh from the avocado’s in a blender, whizz until a smooth runny mixture is formed
  7. Add the remaining ingredients, add extra honey if desired, and blitz once more so the mixture is lump free and silky smooth!
  8. Now scoop the filling out of the blender and smooth down onto the base which has been chilling in the fridge
  9. Sprinkle with cacao nibs and coconut and anything else you would like to add to make this gorgeous cheesecake look beautiful and place in the freezer for 1 hour.
  10. After an hour remove from the freezer and leave in the fridge for 1 hour.

    Now your cheesecake is ready to be devoured! Store in the fridge and consume as frequently as you like!

    Sugar; The Sinner and The Saint.

    Sugars are complicated compounds. We’re all brought up told that ‘an apple a day keeps the doctor away’, but when looking deeper into the topic, is this old wives tale really true?

    History has shown that we’ve only ever consumed a small amount of the sweet stuff through seasonal ripe fruit rich in fructose picked straight from the tree. The infrequency meant that we didn’t crave or become addicted, we simply enjoyed a little and not too often.

    However now in our sugar crazed society, our antioxidant dense allies that we all snack on regularly in an attempt to be healthy could in fact be harming us in large quantities.

    This is all to do with the sugar found in natural fruit - fructose.

    In small amounts this slow releasing simple form of sugar isn’t bad for us, in fact combined with the abundance of minerals and vitamins provided by the fruit itself, these forms of sugary treats are god’s gift of goodness!

    But because sugar is in everything, from natural and healthy foods to packaged convenience foods, it’s hard to understand the dangers of eating too much.

    So why is large quantities of fructose bad for us? Well it’s to do with how our body uses and metabolises the fructose. Our bodies cannot use fructose as it is, cells run on glucose, and therefore the fructose needs to be converted into glucose. This is done by our livers. When too much fructose enters the liver it kicks off a series of complex chemical transformations, tiny fat droplets begin to accumulate in the liver cells, a process called lipogenesis. This buildup of fat causes fatty liver disease.

    Not only this, but succumbing to this sugar overloaded world could leave us with fructose intolerances.

    Fructose intolerance rears it’s ugly head in a few ways, from bloating, abdominal cramps and pains, diarrhoea, constipation, increased intestinal sounds and gas production, acid reflux, nausea or vomiting.

    If this sounds all too familiar then it might be time for you to make a change.

    Cut out the loaded energy drinks, the artificial chocolate bars and sugary shop bought cakes and turn to more natural sources of sweetness.

    And if you’re already on the road to recovery, made the necessary cuts to your diet yet still suffering then your tolerances may be lower than average. Everyone is different, the way our bodies handle fructose is varied. I myself have a relatively low fructose tolerance, meaning I can only consume 2-3 pieces of fruit a day, equating to around 30/40grams of fructose a day. Anymore and I start to suffer.

    Like anything it’s trial and error and learning what’s right for you, but once you’ve discovered your sweet spot, you can live your life bloat free!

    With this in mind, your on the road to recovery with this Matcha Chai vs. Chocolate Cheesecake. Enjoy!




    Alistair Schuback
    Alistair Schuback

    Author