It wouldn’t be Shavuot without tons of ice cream and/or cheesecake, right? Most of us take it for granted, but folks with food allergies can’t be so laid back. My Relationship with Food is a great cooking blog designed especially for people who deal with that issue. Raw Matcha Cheesecake sounds—and looks—incredible!

Imagine a cheesecake that’s egg free, dairy free, and gluten-free, yet still tastes good. The eye-popping, 4-layer combo caught my attention on Instagram, and I added it to my Shavuot menu.

Matcha, for anyone who isn’t familiar, is a type of green tea powder. Supposedly, it has 100 times more antioxidants than regular brewed tea. The taste is distinctive, but not bad, so don’t be afraid to experiment.

So what is actually in this recipe? It’s an interesting mix of brown rice cereal, agave, nut butter, cashews, pistachios, coconut oil and a few other things. Because the creator is based in the UK, the measurements given on her website are metric. I did use the translator and printed it out for myself; however, I haven’t actually made it yet, so I’m not sure if my calculations are right. Because of that, I will simply link to her and let everyone make up their own mind.

Because it requires soaking nuts overnight to make the filling, don’t wait til the last minute. Yes, it requires extra time/effort, but it’s fun to have such a special cake on the holiday table. I wouldn’t do it every week; for Shavuot, Raw Matcha Cheesecake is definitely worth it.