Gluten free Raw Matcha Cheesecake Bars

Gluten free Raw Matcha Cheesecake Bars

INGREDIENTS

For the almond - prune crust:

  • 1 cup prunes
  • 1 cup almonds
  • 1 tbsp Agave nectar

For the matcha cheesecake:

  • 1 1/2 cups cashews
  • 1/2 cup coconut oil
  • 1/2 cup coconut cream
  • 1/2 cup Agave nectar
  • 2 tbsp Matcha Green Tea Powder

INSTRUCTIONS

For the almond - prune crust:

  1. Process prunes until small pieces are formed. Remove from processor.
  2. Process nuts until fine meal forms. Add prunes and agave nectar and process again, until crumby loose dough forms.
  3. Line a 8x8 inch square dish with parchment paper. Transfer the prune-nut mixture and pack it evenly to the bottom of the dish. Refrigerate, until you are ready to pour the cheesecake better on top.

For the matcha cheesecake:

  1. In a blender, combine soaked, rinsed and drained cashews, coconut oil, coconut cream, Agave nectar and matcha powder.
  2. Blend until smooth and creamy.
  3. Pour cheesecake batter over the crust and freeze for 4 hours.
  4. When ready to serve, cut into 16 squares. Keep frozen for up to 4 weeks.

Author: https://cookinglsl.com/vegan-raw-matcha-cheesecake-bars-recipe/