No-Bake Matcha Cheesecake with Bananas
Ingredients
- 2/3 cup (60g) GF rolled oats
- 2/3 cup (60g) coconut, fine
- 1/3 cup (50g) sunflower seeds
- 1 Tbsp. raw cacao powder
- 1 Tbsp. raw cacao nib or chopped dark chocolate (optional)
- 1/8 tsp natural salt
- 3 Tbsp. maple syrup
- 2 Tbsp. melted coconut oil
- 1+1/3 cups (200g) raw cashews (soaked 2-4 hours and rinsed)
- 2/3 cup (160ml) coconut cream
- 1/4 cup (60ml) coconut oil
- 5-6 Tbsp. maple syrup
- 3 Tbsp. lemon juice
- 4 tsp matcha powder
- 1/2 tsp lemon zest
- Pinch of natural salt
- Sliced bananas
Preparation
Line a tin with parchment paper.
In a food processor, place all dry ingredients for the base and process until well processed. Add wet ingredients and process until it resembles wet sand. Add more coconut oil if the mixture is too dry.
Press the base into the bottom of the tin.
In a high-speed blender, place all ingredients for the matcha cheesecake layer and blend until smooth. Add more sweetener or lemon juice if needed. Layer the filling over the base and top with bananas. Freeze until set.
Remove the cake from the tin and cut with a warm knife.
Tips
You can substitute other nuts and seeds in the base as desired.
Adjust the amount of coconut oil in the base if the mixture is too dry.
Taste and add more sweetener or lemon juice to the cheesecake layer if needed.
