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Raw Plant Based Sencha Cakes

Sweetened with natural flavours, our cheesecake-like recipe is suitable for vegans and uses a combination of healthy ingredients.


  • In a food processor pulse the prunes and tip in to a bowl.

  • Process the almonds and then tip the prunes back in a long with the one tablespoon of agave nectar. Process until a crumb-like dough forms.

  • Grease a muffin/cupcake baking tray with coconut oil and pack in the crumb mixture on the bottom, making sure it's evenly spread. Place in the fridge.

  • In a food processor, combine the cashews, coconut oil, coconut cream, 175g of agave nectar and green tea sencha powder until smooth.

  • Spoon the batter on top of the crumb mixture and place in a freezer for at least five hours.

Keep frozen for up to four weeks.

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