by@365cleaneats
Recipe: 20cm (8”) tart tin with removable bottom
Crust:
•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
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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 .
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*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.
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■Method:
(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 minutes 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.
(6) Take out the cake from the tin and garnish with fruits.