Vegan Matcha Cheesecake

Vegan Matcha Zebra Cheesecake. Also paleo and gluten-free. Decorated with ganache, and coconut whipped cream. Made into mini cheesecakes.

Ingredients
Chocolate Crust
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 1/2 cup almond flour 48 grams, 1.7 oz
  • 1/2 cup coconut sugar 75 grams, 2.6 oz
  • 1/2 cup unsweetened cocoa powder 40 grams, 1.4 oz
  • 1/2 cup coconut oil melted
  • 1 1/4 cup oat flour (sub almond flour for paleo) 150 grams, 5.29 oz
  • 1/4 teaspoon fine sea salt
  • 1/4 cup nut milk
Zebra Matcha Cheesecake
  • 2 cups raw cashews
  • 1 teaspoon vanilla extract
  • 1 tablespoon matcha powder
  • 1/2 cup coconut oil melted
  • 1/2 cup full-fat coconut milk
  • 1/2 cup maple syrup
  • 1/4 cup lemon juice freshly squeezed
Vegan Ganache
  • 1/2 cup chocolate chips 87.5 grams, 3 oz
  • 1/2 cup full-fat coconut cream
Coconut Whipped Cream
  • 1/2 cup full-fat coconut cream, cold
Vegan Matcha Cheesecake


Instructions
Chocolate Crust
  1. Mix all ingredients together in a bowl. Mixture will become a wet dough. Wrap it and put it in the fridge to rest for 30 minutes.
  2. Remove dough from the fridge and cut it in half, to make it easier to handle.
  3. ...
  4. ............
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