Vegan Matcha Cheesecake with Granola Crust
Ingredients
Crust
- 1/3 cup (45g) rolled oats
- 3 Tbsp. (35g) rice flour
- 1/4 cup (40g) raw almond
- 4 Tbsp. coconut sugar
- 1/8 tsp pink salt
- 3-4 Tbsp. melted coconut oil
- 1 Tbsp. maple syrup
Matcha filling
- 3/4 cup (100g) raw cashews (soaked 4-5 hours and rinsed)
- 1/2 cup (120ml) coconut cream
- 3 Tbsp. melted cacao butter
- 4 Tbsp. agave or maple syrup
- 2 Tbsp. lemon juice
- 2 tsp matcha powder
- 1/2 tsp vanilla paste
- Pinch of pink salt
Preparation
Preheat oven to 170°C. Place all dry ingredients for the crust in a food processor and process until it reaches the consistency of flour.
Add all wet ingredients for the crust to the food processor and process until it becomes like wet sand. If the mixture is too dry, add more melted coconut oil as needed.
Press the mixture into the sides and bottom of the mold. Bake for about 20 minutes or until golden brown. Let it cool.
While the crust is cooling, put all ingredients for the matcha filling in a high-speed blender and blend well. Adjust sweetness or acidity with more sweetener or lemon juice if desired. Spread the filling over the cooled crust and freeze overnight.
Remove the cake from the mold and garnish with your choice of fruits.
Notes
Use a 10cm x 25cm x 2.5cm pie mold with 550ml capacity.
