Ingredients:
For the crust:
- 1 cup of raw almonds
- 1/2 cup of pitted Medjool dates
- 1 tablespoon of coconut oil
For the filling:
- 2 cups of raw cashews, soaked in water overnight
- 1/2 cup of full-fat coconut milk
- 1/2 cup of maple syrup or agave nectar
- 1/4 cup of coconut oil, melted
- 2 tablespoons of matcha powder
- 1/2 teaspoon of vanilla extract
- Fresh berries for garnish
Instructions:
- In a food processor, pulse the raw almonds, dates, and coconut oil until the mixture is crumbly.
- Press the mixture into the bottom of an 8-inch (20 cm) springform pan.
- In a blender, blend the soaked cashews, coconut milk, maple syrup or agave nectar, melted coconut oil, matcha powder, and vanilla extract until the mixture is smooth.
- Pour the mixture into the springform pan over the crust.
- Smooth out the top and tap the pan gently on a hard surface to release any air bubbles.
- Refrigerate the cheesecake for at least 4 hours, or until it’s set.
- Once set, garnish with fresh berries.
- Serve and enjoy!
Calories: This recipe makes 8 servings. Each serving is approximately 390 calories.
Preparation time: This recipe takes about 20 minutes of active preparation time and 4 hours of refrigeration time.
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Disclaimer: This information is for educational purposes only. I am not a health professional; therefore, the information provided here is to be used at your own risk. Please make sure you are not allergic to any of the ingredients used in this recipe. This info does not warrant the quality of the content displayed or any other aspect of the info for any harm, side effects, illness, health, or skin condition that may occur as a result of using it.
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