Raw Matcha Cheesecake
You'd never believe this rich and decadent cheesecake is plant-based! Bursting with balancing Matcha and enriched with protein-packed Cashews, it will quickly become your dessert go-to.
1½ Tbsp Navitas Organics Matcha Powder
2 cups Navitas Organics Whole Cashews (soaked in water for two hours)
3/4 cup full-fat Coconut Milk
1/4 cup Coconut Oil
2/3 cup freshly squeezed Lemon Juice
1/3 cup Maple Syrup
2 tsp Vanilla Extract
1 Tbsp Coconut Oil
1 Chocolatey Coconut Rise Bar
1/2 cup Medjool Dates
1/2 cup Toasted Coconut Flakes
1/2 cup Raw Almonds
Coconut Whipped Cream Ingredients:
2 cans full-fat Coconut Milk, refrigerated overnight
1 Tbsp Vanilla Extract
In a food processor, blend crust ingredients and flatten onto a pie dish. Set aside.
Blend filling ingredients in a food processor until mixture is homogenous. Layer the filling ingredients onto the crust and freeze for four hours.
Before serving, defrost for 15-20 minutes.
To make coconut whipped cream:
Scoop the top, solid portion of the coconut milk and place in a metal bowl. Use an electric mixer to whip the coconut solids until fluffy. Add 1 Tbsp vanilla extract. Enjoy!
Makes 6-8 Servings