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Matcha Cheesecake with Quinoa Crust Recipe

This deceptively decadent dessert is chock-full of whole plant nutrition and enjoyable by even the pickiest of eaters since it’s vegan!

 

INGREDIENTS

Crust:

1 cup Coconut Flakes

1 cup Dates, pits removed

1½ cups I Heart Keenwah Toasted Quinoa Flakes

1 Tbsp Coconut Oil

Pinch Kosher Salt

1 tsp Vanilla Extract

Filling:

2½ cups Cashews, soaked in water for at least 3 hours

3/4 cup Plant-Based 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

DIRECTIONS

Line 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, milk, coconut oil, matcha powder, maple syrup and vanilla in blender until smooth. If mix is too dry, add a few additional drops of 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.

Makes 1 cake

 

Recipe adapted and highly inspired by Tiana Haines' Matcha Green Tea and Mint Cheesecake recipe as posted on One Green Planet.