Matcha cheesecake with granola crust

by @365cleaneats  Recipe:
•Dry: ⠀
1/3 cup (45g) rolled oats ⠀
3 Tbsp. (35g) rice flour⠀
1/4 cup (40g) raw almond⠀
4 Tbsp. coconut sugar⠀
1/8 tsp pink salt⠀

•Wet : ⠀
3-4 Tbsp. melted coconut oil⠀
1 Tbsp. maple syrup⠀

Matcha Filling: ⠀
3/4 cup (100g) raw cashews (soaked 4-5 hours and rinsed)⠀
1/2 cup (120ml) coconut cream⠀
3 Tbsp. melted cacao butter⠀
4 Tbsp. agave or maple syrup⠀
2 Tbsp. lemon juice⠀
2 tsp matcha powder ⠀
1/2 tsp vanilla paste⠀
Pinch of pink salt⠀

Pie Mold:⠀
10cm×25cm×h2.5cm (550ml)⠀

Directions: ⠀
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 every wet ingredient for the crust into the food processor and process until it becomes like wet sand. If the mixture is too dry, add 1 tsp, or more if necessary, of melted coconut oil. ⠀
3) Press the mixture against the sides and the bottom of the mould. Bake it for about 20 min or until golden brown. Let it cool. 4) While cooling the crust, put every ingredient for the matcha filling in a high-speed blender and blend well. Add more sweetener or lemon juice if you need. Layer it over the crust, and freeze it over night. (5) Take out the cake from the mould and garnish with your choice of fruits. Enjoy! 

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