MJ-Infused Matcha Cheesecake with Chocolate Ganache [Vegan, GF]

Hey there, friends.

So, I have to warn you. I’m about to drop a decadent recipe on you that is not only super healthy, but it’s also fricken delicious. But, that’s how we roll at My Stoned Kitchen.

This treat is a raw vegan cheesecake. In case you don’t know what that means, let me explain. “Raw” essentially means it is composed of living foods. Because the treat is plant-based, this means that the nuts, seeds, and other ingredients used in the dessert are nutrient-dense, have been activated (through sprouting or soaking for at least 2-3 hours) and, as a result, contain more nutrients and are easier to digest. As you may or may not know, “vegan” just means there are no animal products used for this recipe.

This matcha cheesecake was whipped up for one of my (Mandy’s) day jobs in Boulder, Colorado. And, the non-infused version is hella popular, let me tell you. So, it seemed like a no-brainer to also make it infused. Yum!

The cheesecake does take some work. But, once you learn the steps involved, it goes by really quickly.

Without further ado…

Cannabis-Infused Matcha Cheesecake with Chocolate Ganache [Vegan, GF]

Preparation Time: 20 minutes

Serving Size: 8-10 slices

Crust

Ingredients:

1 cup almonds or walnuts (bonus: soak your nuts overnight for 6-8 hours, this removes tannic acid, an enzyme inhibitor)

1 cup dates, pitted

dash of sea salt

dash of vanilla powder (optional)

Directions:

In a food processor, grind your almonds or walnuts until they resemble a powder.

Add in the pitted dates, sea salt, and vanilla powder and process until a sticky, crumbly crust forms.

Grease a cheesecake tin with infused coconut oil.

Next, press the crust into the bottom of the pan. Ensure the bottom layer is uniform and there are no holes.

Pop the tin into the freezer as you prepare the crust.

Filling

Ingredients:

1 1/2 cups cashews

1/4 cup cannabis-infused coconut oil

3/4 cup full fat coconut milk

1/2 cup maple syrup or raw honey

2 Tbsp matcha green tea powder

3/4 Tbsp lemon juice

1/2 tsp vanilla powder or 1 tsp vanilla extract

Directions

1) In a high-speed blender (I recommend the VitaMix), process all ingredients until smooth and creamy.

2) Next, pour the filling into the cheesecake tin. Use a spatula to get all of the goodness out.

3) Then, shake the tin back and forth so it spreads evenly.

4) Allow the cheesecake to set for 4-6 hours in the freezer.

5) When it is frozen solid, remove the cheesecake from the tin and place on a pan.

6) (Optional:) Pour your raw ganache (recipe below) evenly on top, allowing it to drip over the sides.

7) (Optional:) You can top the cheesecake with whatever you like, such as pecans, raw chocolate, or cacao nibs.

8) Allow the ganache to set (30-45 minutes). When you are ready to serve the dessert, allow it to thaw for 15 minutes.

9) Finally, cut the cake into 8-10 pieces and serve immediately. Enjoy!

I hope you guys enjoy this cannabis-infused recipe. If you'd like similar content, please check out my website My Stoned Kitchen and subscribe to the newsletter. 

Love,

Amanda