Vegan Matcha Cheesecake

Vegan Matcha Zebra Cheesecake. Also paleo and gluten-free. Decorated with ganache, and coconut whipped cream. Made into mini cheesecakes.

Chocolate Crust
1 1/4 cup oat flour (sub almond flour for paleo) 150 grams, 5.29 oz
1/2 cup almond flour 48 grams, 1.7 oz
1/2 cup coconut sugar 75 grams, 2.6 oz
1/2 cup unsweetened cocoa powder 40 grams, 1.4 oz
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup coconut oil melted
1/4 cup nut milk
2 teaspoons vanilla extract
Zebra Matcha Cheesecake
1/2 cup coconut oil melted
1/2 cup full-fat coconut milk
1/4 cup lemon juice freshly squeezed
1/2 cup maple syrup
2 cups raw cashews
1 teaspoon vanilla extract
1 tablespoon matcha powder
Vegan Ganache
1/2 cup chocolate chips 87.5 grams, 3 oz
1/2 cup full-fat coconut cream
Coconut Whipped Cream
1/2 cup full-fat coconut cream, cold

Chocolate Crust
Mix all ingredients together in a bowl. Mixture will become a wet dough. Wrap it and put it in the fridge to rest for 30 minutes.
Remove dough from the fridge and cut it in half, to make it easier to handle.
You can use a bit of almond flour to dust the counter so the dough doesn’t stick, or roll the dough out over a silicone mat, or some wax paper.

next instruction :

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