Matcha & White Chocolate Cheesecakes (vegan, gluten free)

Ingredients: (makes 6 to 8 mini cheesecakes)

Crust

• 1 1/2 cups of almond flour

• 1/2 cup of oat or buckwheat flour

• 1/4 cup of cacao powder

• 1 tsp vanilla

• 1/2 tsp salt

• 1/2 cup of coconut sugar

• 1/4 cup of cacao butter (or coconut oil although cacao butter gives the crust more of a biscuit texture

(you could also use soft dried fruit like dates or apricots to bind and sweeten instead of coconut sugar and cacao butter. I would start with 1/2 cup and add more if needed

Filling

• 3 cups of cashews, soaked in warm water for 30 to 60 minutes

• 1/4 cup of water

• 1/4 cup of coconut yogurt

• 1/2 cup of melted coconut oil

• 3/4 cup of melted cacao butter

• 1/2 cup of maple syrup

• 1 tsp of vanilla

• juice of one lime

• 1/4 tsp of salt

• 1 tsp of matcha powder

1. Line a round or square cake tin (around 8 “) with plastic wrap/parchment paper or like I did a muffin tin tray.

2. Place the dried ingredients in a food processor first and pulse to combine.

3. Add the oil/butter and blend until the dough sticks together.

4. Press into the tin and set in the fridge while you make the filling.

5. Place all the filling ingredients in a blender pouring the liquid ones first and blend until smooth and creamy.

6. Take out half of the filling and transfer to a bowl.

7. Add 1 tsp of matcha powder to the blender and blend again until smooth. Pour into a second bowl.

8. Alternate a tablespoon of each filling on each crust until it’s all covered.

9. Then with a long chopstick swirl around in a circular motion.

10. Set in the freezer for about an hour before taking the cake out to slice and enjoy!

Store the cake in the fridge for up to 4-5 days or in an airtight container in the freezer.