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!
INGREDIENTSCrust: 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 |
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, 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. |
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