Raw Matcha Oreo Cheesecake Bars
Ingredients
For the Crust
- 2 packs original Oreos + more for decorating
- 1 cup pitted prunes
For the Filling
- 2 cups cashews, soaked in warm water for 15 mins
- 3/4 cup coconut cream
- 3 tablespoons matcha powder
- 1 tablespoon lime juice
- 1/4 cup melted coconut oil
- 1/3 cup maple syrup or to taste
Preparation
Make the crust
Place all the ingredients into a food processor.
Pulse until it becomes a sticky, crumbly texture.
Transfer to a 20cm form pan lined with parchment paper and press firmly into the bottom of the pan. Set aside.
Make the filling
Drain cashews and place into a blender with the rest of the ingredients.
Pulse until smooth and creamy.
Pour the mixture into the cheesecake pan on top of the crust.
Place in the freezer for at least 3 hours or overnight.
Serve
Allow the cheesecake to thaw at room temperature for at least 30 minutes before serving.
Decorate with crushed Oreos.
Slice, serve, and enjoy!
