Vegan No-Bake Matcha Cheesecake Bars with Chocolate
Ingredients
Base
- 1/2 cup (45g) GF rolled oats
- 1/2 cup (45g) fine coconut
- 1/2 cup (60g) sunflower seeds
- 3 Tbsp. rice malt syrup
- 1 Tbsp. melted coconut oil
Matcha cheesecake
- 200g raw cashews (soaked 2-4 hours and rinsed)
- 24 pitted fresh or frozen cherries
- 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
Chocolate coating
- 100g (1/2 cup) cacao butter
- 30g (1/3 cup) raw cacao powder
- 3 Tbsp. maple syrup
- Or 200g dark chocolate, chopped
- 2 Tbsp. coconut oil
Preparation
Pulse the ingredients for the base until well processed. Press the mixture into the base of the silicone molds.
In a high-speed blender, place all ingredients for the matcha cheesecake layer and blend until smooth. Adjust sweetener or lemon juice as needed. Layer the filling over the base. Embed 2 cherries in each mold. Cool in the freezer until set.
Remove the cheesecakes from the molds and return them to the freezer while preparing the chocolate.
Combine all ingredients for the chocolate in a medium bowl. Melt using a double boiler method. If the chocolate is too runny, chill in the freezer until thickened.
Dip the cheesecakes in the chocolate and place on parchment paper. Chill in the freezer until set.
Notes
You can use your choice of nuts and seeds for the base.
