Matcha cheesecake

Ingredients: (for 20cm diameter mold)
Crust:
1 cup fine oats
1 cup almonds
1 tsp vanilla extract
2 tbsp honey
10 dates (soaked 15 min in hot water)
1 tbsp cacao powder
1/4 cup coconut oil
Method:
-Add all ingredients into a food processor and process until forms the dough. Transfer into the cake mold and press with your fingers to the sides and bottom. Make the holes with a fork and bake 7-8 min in 175C preheated oven.

Matcha cheesecake filling:
1 cup cashews (soaked overnight, rinsed and drained)
1 cup coconut cream
1 tsp agar agar (dissolved in 50ml water)
2 tsp @theorganiclabs Ceremonial Matcha powder
100g coconut yogurt
1/4 cup coconut oil
1/4 cup honey

Method:
-Pour dissolved agar agar powder and coconut milk into a pot and boil 2 min. Wait to cool down completely, then pour into a food processor. Add soaked cashews, coconut oil, honey and @theorganiclabs ceremonial matcha powder mixed with coconut yogurt. Process on a high speed 5 min or until smooth.
-Pour on the crust and leave in the fridge 4 hours.
-Garnish with figs, blackberries and dragon fruit before serving.

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