Vegan Matcha Cheesecake Slices with Matcha Latte
Ingredients
Matcha Latte
- 1 cup coconut milk or oat milk (hot)
- 1 Tbsp raw cacao butter
- 1 tsp matcha
- Sweetener (optional, to taste)
Matcha Cheesecake Base
- 1 cup walnuts (very full)
- 1 cup shredded coconut
- 1 cup packed dates, pitted
- 1/4 cup of your favorite protein powder (or cacao powder for a chocolate version)
- 2 tsp matcha
- 4 tsp water or milk (more if needed)
Matcha Filling
- 2 ripe avocados
- 1/2 cup full-fat coconut milk (use the coconut cream and remaining milk from a can)
- 1/4 cup raw cacao butter, melted
- 1/4 cup maple syrup
- 3 tsp matcha
Preparation
Matcha Latte
Blend or whisk all the ingredients in a pan until well combined.
Serve hot.
Matcha Cheesecake Base
Process walnuts and shredded coconut until fine crumbs form.
Add dates, protein powder, matcha, and water. Process into a dough that holds together.
Press the dough into a pan lined with parchment paper.
Matcha Filling
Blend avocados, coconut milk, melted cacao butter, maple syrup, and matcha until creamy.
Pour the filling over the base in the pan.
Freeze for about an hour to set.
Transfer to the refrigerator until ready to serve.
Optionally, drizzle melted chocolate on top.