No-Bake Vegan Ombre Cheesecake
Ingredients
Crust
- 60 g raw macadamia
- 50g almond flour
- 2 pitted dates
- 2 tbsp. coconut oil
- 1/4 teaspoon pink salt
Green mousse
- 1.5 cups cashews, soaked overnight
- 2 cans coconut cream
- 1 tbsp. vanilla extract
- 5+ tbsp. Matcha powder @suncorefoods
- 3-4 tbsp. maple syrup (to taste)
Preparation
Crust
Use parchment paper to line your pan and set it aside.
Toss all the crust ingredients in a food processor. Pulse until it turns into a sticky dough.
Transfer the mixture into the pan and press it to form a thin layer.
Mousse
Put drained cashews into a blender with coconut milk, maple syrup, and vanilla extract. Then, blend until you get a silky-smooth mixture.
Put in equal amounts of each ingredient in three separate bowls.
Add 1 tbsp. Matcha powder in a bowl to add a pale Matcha color. Whisk until fully combined.
Add 2-3 tbsp. (or more) Matcha powder to another bowl to get a darker green color. Use a whisk to combine the ingredients.
Pour the white mixture onto the prepared crust and place it in the freezer to set for an hour.
Remove from the freezer and pour the pale green mixture onto the prepared crust. Put it in the freezer for another hour.
Remove from the freezer and pour the darker green mixture onto the prepared crust. Again, place it in the freezer to set for 1 hour.
