Raw Green and Activated Charcoal Cake



Raw Green and Activated Charcoal Cake:

GF, DF, Soy Free, Raw, Vegan, Paleo, Refined Sugar Free, Egg Free


This was easy to make and super low time commitment. I LOVE MATCHA so when I had all these extra cashews I had soaked I thought… Matcha raw cheesecake, and so it happened. The resulting cheesecake was pretty fabulous. I mixed in some crushed pistachios in-between the different layers for some texture change.



  • 1/2 cup cashews
  • 1 medjool date
  • 1/2 tbsp coconut oil
  • 1/2 tbsp maple syrup (For FM you can replace maple syrup with brown rice syrup)
  • 1/2 tsp activated charcoal
  • 1/2 sugar free Hershey’s chocolate syrup


  • 1⁄2 cup raw cashews, pre-soaked and strained*
  • 2 tbsp maple syrup (or agave) (For FM you can replace maple syrup with brown rice syrup)
  • 2 tbsp melted coconut oil
  • 2 tbsp almond milk
  • 1-2 tsp green matcha powder
  • 1 tsp activated charcoal matcha
  • 1/2 ripe avocado
  • 1⁄4 tsp salt

*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge).



  1. In a food processor, mix crust ingredients until a sticky crumble is formed. Then add maple syrup and process again. Transfer crust into a 4′′ springform pan and press it along the base and a bit up the edges. Put your crust in the freezer while working on the filling.
  2. You will be making two layers: One green matcha and one activated charcoal. Blend all filling ingredients minus the matcha powders in a power blender or food processor until completely smooth (don’t use a nutribullet…it will blend but it’s a pain). Pour half the filling into a separate bowl and put off to the side.
  3. With half the filling mix, add the green matcha first and blend. Pour this out in another separate bowl.
  4. With the other half of the filling mix, add the activated charcoal matcha and blend. Then layer the two fillings into the pan over the crust. You can freeze for 5 minutes in between layering. Smooth out the top and decorate!
  5. Freeze for 5 hours or overnight. Thaw out for about 5 minutes and serve. Keep refrigerated or frozen.