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.
INGREDIENTSFilling Ingredients: 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
Crust Ingredients: 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 |
DIRECTIONSIn 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
Made in partnership with @maronated and Rise Bar |
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