Today’s matcha cheesecake bars are entirely no-bake and ready in a matter of hours. Choc-a-block with ingredients like Matcha Green Tea, cashews, coconut oil, coconut cream, you will forget it’s entirely vegan. The gentle grassy flavor of matcha green tea pairs well with the creaminess of cashews and coconut.
And they are pretty easy to make as well. In fact, the only hard part is waiting while they set in the fridge before cutting. The ‘cheesecake’ filling tastes so good, we had a hard time not eating the entire batch with a spoon! However, we are glad we waited because these are truly delicious. Can’t wait to try? Read on for the recipe:
Ingredients
For the almond - prune crust:
- 1 cup prunes
- 1 cup almonds
- 1 tbsp Agave nectar
For the matcha cheesecake:
- 1 1/2 cups cashews
- 1/2 cup coconut oil
- 1/2 cup coconut cream
- 1/2 cup Agave nectar
- 2 tbsp Tea Trunk Matcha Green Tea.
Instructions
For the almond - prune crust:
- Process prunes until small pieces are formed. Remove from processor.
- Process nuts until fine meal forms. Add prunes and agave nectar and process again, until crumby loose dough forms.
- Line a 8x8 inch square dish with parchment paper. Transfer the prune-nut mixture and pack it evenly to the bottom of the dish. Refrigerate, until you are ready to pour the cheesecake better on top.
- In a blender, combine soaked, rinsed and drained cashews, coconut oil, coconut cream, Agave nectar and matcha Tea Trunk Matcha Green Tea.
- Blend until smooth and creamy.
- Pour cheesecake batter over the crust and freeze for 4 hours.
- When ready to serve, cut into 16 squares. Keep frozen for up to 4 weeks.
Picture and Recipe Courtesy: Mira, Cooking LSL
