Earl grey & Matcha vegan cheesecake
1.5 cups activated almonds
1 tbsp coconut oil
1 cup Medjool dates
1½ cup raw activated cashews, soaked 4 hours
½ cup coconut cream
½ cup rice malt
¼ cup virgin coconut oil, melted
¼ cup fresh lemon juice
1 tsp lemon zest
3 tsp early grey tea or 1 tsp matcha green tea.
Add base ingredients to a food processor and process on high for 1-2 minutes until a sticky “dough” forms. Transfer your crust to an 8″ spring form. Using your fingers, firmly press crust into the bottom of your baking dish, ensuring that it is packed evenly around the entire dish.
In a high-speed blender, add cashews (strained), lemon juice, rice malt, coconut cream, coconut oil, lemon zest and your choice of tea. Blend on high until filling is smooth and creamy. Pour the batter over your prepared base. Ensure that the batter is evenly distributed tapping the dish a few times to get rid of any bubbles. Place cheese cake in freezer for at least 2 hours to set. Stored in the fridge.
Servings size 2
Cooking time 30 min
DF – Dairy free
GF – Gluten free