"? M A T C H A C H E E S E C A K E ?
I'm very excited to share this recipe with you because it's the one you most have liked so far. I think matcha and blueberries match wonderful and the colors are simply beautiful! As always, this cake is vegan, gluten-free, and totally refined sugar-free. Hope you enjoy it! And if you try it let me know, I'd love to know your opinions! ? (Receta en español abajo ⬇️ en los comentarios) ? INGREDIENTS FOR THE CRUST (yields two 4-inch round molds):
· ½ cup almonds
· 1 tsp cashew butter
· 1 tsp coconut sugar
· 1 tsp maple syrup
· 1 tsp coconut oil
· Pinch of salt
~~~
? INGREDIENTS FOR THE FILLING:
2 cup cashews, soaked
½ cup almond milk
4 tsp lemon juice
¼ tsp vanilla extract
1 Tbsp maple syrup
2 tsp coconut sugar
2 + ½ tsp matcha tea
2 Tbsp coconut oil, liquid
Pinch of salt
¼ cup fresh blueberries ~~~
? INSTRUCTIONS:
1. In a food processor pulse the almonds until partially broken.
2. Add the remaining ingredients and process until the mixture is sticky but still crumbled.
3. Press into a 4’’(10 cm) round mold and form an even layer (You will have enough dough for another mold)
4. Place into the frezeer for 30 min until it firms up.
5. To prepare the cream filling, first rinse and drain the cashews.
6. Blend all ingredients together (except coconut oil and blueberries) in a high-speed blender until nice and smooth.
7. Add the coconut oil (liquid) and blend again at slow speed just for a few seconds until incorporated.
8. Pour the cream over the base and disperse the blueberries throughout the filling.
9. Place the cake into the freezer for at least 3 hours.
10. One hour before serving, remove the cheesecake from the mold and place into the refrigerator.
11. Garnish with matcha tea and more blueberries. Bon appetit! ?"
Matcha Cheesecakes
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Matcha Cheesecakes (yields two 4-inch round molds):
Ingredients:
· ½ cup almonds
· 1 tsp cashew butter
· 1 tsp coconut sugar
· 1 tsp maple syrup
· 1 tsp coconut oil
· Pinch of salt
Matcha Filling
Ingredients:
2 cup cashews, soaked
½ cup almond milk
4 tsp lemon juice
¼ tsp vanilla extract
1 Tbsp maple syrup
2 tsp coconut sugar
2 + ½ tsp matcha tea
2 Tbsp coconut oil, liquid
Pinch of salt
¼ cup fresh blueberries ~~~
Directions:
1. In a food processor pulse the almonds until partially broken.
2. Add the remaining ingredients and process until the mixture is sticky but still crumbled.
3. Press into a 4’’(10 cm) round mold and form an even layer (You will have enough dough for another mold)
4. Place into the frezeer for 30 min until it firms up.
5. To prepare the cream filling, first rinse and drain the cashews.
6. Blend all ingredients together (except coconut oil and blueberries) in a high-speed blender until nice and smooth.
7. Add the coconut oil (liquid) and blend again at slow speed just for a few seconds until incorporated.
8. Pour the cream over the base and disperse the blueberries throughout the filling.
9. Place the cake into the freezer for at least 3 hours.
10. One hour before serving, remove the cheesecake from the mold and place into the refrigerator.
11. Garnish with matcha tea and more blueberries. Bon appetit!