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Raw Matcha Cheezecake

Raw Matcha Cheesecake by @bodybewell
December 6, 2016 Melanie Hoo

RAW MATCHA CHEESECAKE

By Body Be Well  ++++++++++++++++++++++++++

INGREDIENTS:

Filling

1 cup of coconut cream

1 teaspoon of Matcha Maiden 

1 1/2 cups of raw cashews

2 tablespoons of coconut oil melted

3 tablespoons of rice malt syrup

berrries of choice bluberries taste fantastic!

Crust

2 cups of gluten free flour

1/2 cup milk of choice

1 egg

2 tablespoons of melted coconut oil

METHOD:

 To make the crust 
  1. Combine all the ingredients in a bowl and mix well.
  2. Take it out and on a clean surface
  3. Roll dough into ball.
  4. In a flan pan about 20cm diameter press out the dough with your hands till it reaches the edges
  5. Cook in a moderate oven 180 C for 10 minutes
  6. Set aside to cool.

To make the filling 

  1.  Place nuts in a blender or food processor  with the coconut cream and oil
  2.  Give it a whizz as you want it with no lumps.
  3.  Then add matcha and rice malt syrup.
  4.  Pour into the cooled crust and set in the fridge for 5 hours. Decorate with berries of choice. This can be frozen.
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