No-Bake Matcha Vegan Cheesecakes

By @n3fn3f

Ingredients

Crust

15g dates
60g walnuts

Filling

115g cashew nuts (soaked with hot water for 30mins)
40g coconut oil
1/2 lemon
80g coconut cream
3 Tbsp Honey
1 tsp matcha powder (whisk the matcha powder with nut milk) set aside

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Preparation Method

  1. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
  2. Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms.
  3. Lightly grease small muffin tin. To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots.
  4. Scoop in crust and press with fingers. Set in freezer to firm up.
  5. Add all filling ingredients to a blender and mix until very smooth.
  6. Divided the filling into 2, and add the matcha mixture to one of the filling.
  7. Divide filling evenly among the muffin tins. then cover with plastic wrap and freeze until hard – about 4-6 hours.

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