Raw Coconut & Matcha Cheesecake

RECIPE BY KRISTINE BERGFELDE

These cheesecake slices are undeniably delicious and decadent that's made with 100% plant-based ingredients. Enjoy these on a warm day as a frozen treat or serve these to impress your family and friends. 

INGREDIENTS

• BASE
• Almond Flour, 150 g
• Medjool Dates, 180 g
• FILLING
• Cashews, 200 g (soaked for a few hours then rinsed and drained)
• Full-fat Coconut Milk, 150 ml
• Coconut Oil, 150 ml
• Maple Syrup, 100 ml
• Lime, 1 (juice & zest)
• Vanilla Extract, 1 tsp
• Matcha Powder, 2 tsp

METHOD

1. Blend almond flour and dates in the food processor until well combined. Place mixture in a 15 cm x 15 cm tin and press tightly with your fingers.
2. In a blender, add your filling ingredients except for the matcha powder and blend until smooth and creamy.
3. Pour half of the filling on to the base and let it sit in the freezer for 30 minutes.⠀
4. Add matcha powder to the rest of the filling and blend again. Pour the rest of the mixture in the tin and let it sit in the fridge for 3 - 4 hours.
5. Cut into squares, serve a few slices in your favourite Coconut Bowls and decorate with lime zest and slices. 

My name is Kristine and I am a real foodie! By day you will find me working as a marketing professional but during my free time I enjoy creating colourful, healthy and delicious vegan eats. Most of the time you will find me in the kitchen snacking or making magic by experimenting with different ingredients. I love sharing my creations and recipes on my Instagram @kristine.bergfelde and Youtube channel so everyone can have a go or at least to make their mouths watery! 

Instagram: @kristine.bergfelde

YouTube: Vegan Kristine