Matcha Vegan Cheesecake (Edit recipe)

20 minutes

Chill time: 8 hours

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	434
Fat:	33 g
Carbohydrates:	32 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	90 mg
Fiber:	3 g
Sugars:	20 g
Calculated per serving.

by Pascha Chocolate

View original recipe

Serves: 12

Ingredients

Crust

1/3 cup Pecans
1/3 cup Organic Walnuts
4 Medjool Dates, pitted (or 10 dates it not medjool)
1/2 cup Almond Flour
3 Tbsp Coconut Oil

Filling

2 cups Raw Cashews, (soaked in hot water for at least 1 hour)
1 cup White Baking Chips
1/4 cup Pure Maple Syrup
1 Tbsp Lemon Juice
1/4 cup Coconut Oil, melted
1/2 cup Coconut Milk, canned
1/2 tsp Salt
1-2 Tbsp Matcha Green Tea Powder

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place all the crust ingredients into a food processor and blitz until mixture begins to come together and there are no large pieces left. Set aside.
Melt Pascha White Baking Chips.
In the same food processor add the cashews, melted Pascha White Baking Chips, maple syrup, coconut oil, salt and coconut milk.
Remove half of the filling and set aside. To the other half, add matcha powder based on your taste preferences.
Place a small round of parchment paper in the bottom of each muffin tin. Press a spoonful of the crust mixture into the bottom of each. After that, add a spoonful of the filling mixture without matcha. Allow to set in the freezer for about 15 minutes. Once set, add a spoonful of the filling that includes the matcha powder. Allow to set in the fridge overnight.
If desired, top with whipping cream, icing, or reserved cashew filling.
ENJOY!