Raw Matcha Cheesecake

Simple, delicious cheesecake using Coconutsecret Alive Coconut Oil and Coconut Nectar, with matcha powder!

These cheesecake bars are nutritious, energizing, and easy to make using only a food processor or blender.

Crust/Base:

Blend all ingredients below together into a dough-like consistency and mold into a lined square dish. Place in freezer to set.

• 1 cup raw sprouted walnuts
• 1 ½ cups coconut shreds, unsweetened
• 1 Tbsp Alive Coconut Oil, melted
• 2 Tbsp chia seeds
• 1 Tbsp Coconut Nectar
• a pinch of sea salt

Filling:

Blend all ingredients below together and pour over the crust layer. Place in freezer to set.

• 1 cup raw cashews, soaked in water for at least 2 hours
• 1 cup coconut milk, from can
• 1 tsp vanilla bean powder
• 1-2 Tbsp Coconut Nectar (or more depending on preferred sweetness)

Matcha cream frosting:

Blend all ingredients together below and pour over filling layer. Place back in the freezer to harden. To serve, slice into squares.

• 1 cup raw cashews, soaked in water for at least 2 hours
• ⅓ cup coconut butter, melted
• ¼ cup nut milk (such as coconut milk, from can)
• 1 Tbsp Coconut Nectar
• 1 tsp vanilla bean powder
• 1 tsp matcha powder

 

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