Raw Vegan Matcha Cheesecake Bars
Raw Vegan Matcha Cheesecake Bars
A BREATHTAKING raw vegan dessert! Want to get out of the box? To offer an absolutely decadent dessert this Christmas? Matcha tea lovers? We have the ultimate recipe for you! On the menu: only 10 ingredients, the easiest recipe ever, perfect for all occasions. We warn you, just like us, you won't be able to resist our delicious vegan matcha cheesecake, a pure delight!
Preparation: 10 minutes (+ 8-12 hours beforehand for the cashews)
Freezing time: 4-6 hours
Ingredients (4-6 servings)
For the crust
3 cups (about 400g) Medjool dates, pitted, previously soaked in boiling water to soften them, and drained
1 ⅓ cup Oats
1 cup Raw hazelnuts (or other nuts and/or seeds of choice)
3-4 tbsp Water, if needed
For the matcha cheesecake
1 ½ cup Cashews, previously soaked overnight and drained
4 tbsp Pure Organic Matcha Tea
8 tbsp Lemon juice, freshly squeezed
6 tbsp Coconut oil, melted
1 can (400 ml) Organic coconut whipping cream (we used Cha's organics)
6 tbsp Maple syrup
- In a food processor, reduce all the ingredients for the crust until crumbly.
- Press the mixture evenly against the bottom of a mould (choose the mould according to the desired final shape; we used a square mould to make the bars) and refrigerate for 30 minutes.
- Meanwhile, in a food processor, reduce all the ingredients for the matcha cheesecake until you obtain a smooth and creamy consistency.
- Pour the mixture over the crust and freeze 4 to 6 hours before serving.
This recipe is a HUGE crush! Your family will definitely ask for more!
By Your Wellness Corner
Writers at RAW Nutritional
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