When I made my vegan matcha cheesecakes, I actually used two
different pans as you will notice with my pictures. I used this
silicone pan (yes, it really is $0.99)
and some regular silicone muffin pans, like this
one.
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So, for this recipe you might need to make some stuff ahead
such as soak your cashews, and make the ganache, so it has a chance to come to
room temperature before you pipe it over the matcha cheesecakes. But it is a
pretty easy and straight forward recipe to make.
Ingredients
Chocolate Crust
- 1 1/4 cup oat flour (sub almond flour for paleo) 150 grams, 5.29 oz
- 1/2 cup almond flour 48 grams, 1.7 oz
- 1/2 cup coconut sugar 75 grams, 2.6 oz
- 1/2 cup unsweetened cocoa powder 40 grams, 1.4 oz
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup coconut oil melted
- 1/4 cup nut milk
- 2 teaspoons vanilla extract
Zebra Matcha Cheesecake
- 1/2 cup coconut oil melted
- 1/2 cup full-fat coconut milk
- 1/4 cup lemon juice freshly squeezed
- 1/2 cup maple syrup
- 2 cups raw cashews
- 1 teaspoon vanilla extract
- 1 tablespoon matcha powder
Vegan Ganache
- 1/2 cup chocolate chips 87.5 grams, 3 oz
- 1/2 cup full-fat coconut cream
Coconut Whipped Cream
- 1/2 cup full-fat coconut cream, cold
Instructions
Chocolate Crust
- Mix all ingredients together in a bowl. Mixture will become a wet dough. Wrap it and put it in the fridge to rest for 30 minutes.
- Remove dough from the fridge and cut it in half, to make it easier to handle.
- You can use a bit of almond flour to dust the counter so the dough doesn’t stick, or roll the dough out over a silicone mat, or some wax paper.
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full recipe : www.piesandtacos.com