Matcha Cheesecake
Ingredients
Crust
-
½
cup
pitted Medjool dates, coarsely chopped
-
½
cup
dry roasted and salted whole almonds
-
⅓
cup
unsweetened toasted coconut flakes
-
1
tablespoon
coconut oil (optional if using a springform cake pan)
Filling
-
½
cup
refined coconut oil, melted
-
⅓
cup
full-fat canned coconut milk
-
⅓
cup
freshly squeezed lemon juice
-
⅓
cup
maple syrup
-
2
cups
raw unsalted cashews, soaked and drained
-
1
teaspoon
vanilla extract
-
1
pinch
sea salt
-
1½
tablespoons
matcha
Instructions
- Make the crust by processing dates until sticky, then add almonds and coconut flakes and pulse until rice-sized.
- Press the crust mixture into a greased springform pan or muffin liners.
- Blend melted coconut oil, coconut milk, lemon juice, maple syrup, soaked cashews, vanilla, and salt until smooth.
- Set aside some batter, then blend matcha into the remaining mixture.
- Pour the matcha filling into the crust and smooth the top.
- Swirl the reserved batter on top for decoration.
- Cover and freeze for at least 4 hours until set.
- Thaw in the fridge for 2 hours or at room temperature before serving.
Nutrition Facts (estimated)
Servings
12 servings
Calories
319
Total fat
26g
Total carbohydrates
20g
Total protein
7g
Sodium
0mg
Cholesterol
0mg
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