Matcha Cheesecake with Quinoa Crust
This deceptively decadent dessert is chock-full of whole plant nutrition and enjoyable by even the pickiest of eaters since it’s vegan!
INGREDIENTSCrust: 1 cup coconut flakes 1 cup dates, pits removed 1 ½ cups I Heart Keenwah Toasted Quinoa Flakes 1 tbsp coconut oil pinch of Kosher salt 1 tsp vanilla extract Filling: 2 ½ cups Navitas Organcis Raw Cashews, soaked in water for at least 3 hours 3/4 cup plant-based milk (almond or cashew milk) 1/4 cup coconut oil 2 tbsp Navitas Organics Matcha Powder 1/3 cup maple syrup 1 tsp vanilla extract Garnish: Raspberry jam Fresh raspberries |
DIRECTIONSLine the base of a springform cake pan with parchment paper. Blend the crust ingredients in a food processor and place in the cake pan. Place in freezer for 1 hour. To make the filling, blend Cashews, plant-based milk, coconut oil, Matcha, maple syrup and vanilla in blender until smooth. If mix is too dry, add a few additional drops of plant-based milk to achieve a creamy consistency. Pour filling on top of crust and place in freezer for 3 hours. When ready to serve, garnish with a thin layer of raspberry jam and fresh raspberries.
Recipe adapted and highly inspired by Tiana Haines' Matcha Green Tea and Mint Cheesecake recipe as posted on One Green Planet. |
Back to Recipes