Gluten free Matcha cheesecake with chocolate crust

Gluten free Matcha cheesecake with chocolate crust

by @365cleaneats
Dry: ⠀
90g buckwheat groats (or GF rolled oats)⠀
90g raw almonds⠀
6 Tbsp. coconut sugar⠀
2 Tbsp cocoa powder ⠀
1 tsp ground ginger ⠀
1/4 tsp pink salt⠀

Wet : ⠀
5 Tbsp. melted coconut oil⠀

Matcha cheesecake Filling: ⠀
200g raw cashews (soaked 4-6 hours and rinsed) ⠀
1/2 cup (120ml) coconut cream⠀
6 Tbsp. (60g) melted raw cacao butter ⠀
7 Tbsp. maple syrup⠀
5 Tbsp. lemon juice⠀
1/2 tsp lemon zest ⠀
4 tsp matcha powder ⠀
pinch of pink salt⠀

*You can substitute maple syrup & coconut cream with raw agave & raw nut milk for raw filling version.⠀
*Bitterness and colour of matcha powder vary. Please adjust the amount of the powder according to preference.⠀

1) Preheat oven to 170⁰C. Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour⠀

2) Add melted coconut oil into the food processor and process until it becomes like wet sand⠀

3) Press the mixture against the sides and the bottom of the tart tin. Bake it for about 15-20 min or or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour.⠀

4) Put every ingredient for the matcha layer in a high-speed blender and blend well. Add more sweetener or lemon juice if you want. Layer it over the crust and freeze it overnight.⠀

5) Take out the cake from the tin and garnish with fruits. ⠀

Tin used: 20cm (8”) tart tin with removable bottom⠀

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