For the Love of Matcha this is good!!!!!
Its actually husband and kid approved too-))
I love Experimenting with recipes and this is a recipe that was sent to me. (Definitely not created by me) Ive tried it and loved it soooo much. This is a true way to impress your guests thats for sure.
- ½ cup (125 g) packed pitted Medjool dates, coarsely chopped
- ½ cup (70 g) dry roasted and salted whole almonds
- ⅓ cup (19 g) unsweetened toasted coconut flakes (you can toast raw coconut flakes at 300°F for 3 to 5 minutes or until browned)
- 1 tablespoon coconut oil (optional if using a springform cake pan)
- ½ cup (120 mL) refined coconut oil, melted
- ⅓ cup (80 mL) full-fat canned coconut milk
- ⅓ cup (80 mL) freshly squeezed lemon juice
- ⅓ cup (80 mL) maple syrup (you can add more if you want it sweeter)
- 2 cups (280 g) raw unsalted cashews, soaked and drained
- 1 teaspoon vanilla extract
- Pinch of salt
- 1½ tablespoons ceremonial grade matcha or culinary grade matcha
- Time to make the no-bake crust! Place the dates in the food processor and pulse a few times to roughly chop up the pieces.
- Then, hold down the “On” button until the pulverized dates form a sticky ball that thwacks against the side of the work bowl.
- Add the dry roasted and salted almonds and toasted coconut flakes to the food processor, and pulse until everything is the size of rice grains. The dough should stick when smushed together with your fingers. If your dates are dry, you can add a teeny bit of water to get the crust to hold together.
- If you’re making the cheesecake in a springform pan, grease the bottoms and sides with coconut oil. Add the crust to the greased springform pan and use a piece of parchment to spread it evenly on the bottom. I like to push the crust down with an empty measuring cup to flatten the bottom evenly. (Warning: I know my pictures have the crust coming up the sides, but the crust on the sides can stick to the pan when you try to remove it. You may want to save yourself the time and annoyance of patching the crust on the sides by simply forming the crust on the bottom of the pan and leaving the sides crust-free.)
- Alternatively, grab a 12-cup muffin pan (or two 6-cup muffin pans) and pop in parchment muffin liners. Place a heaping tablespoon of the crust mixture in each muffin liner, and flatten with a piece of parchment paper to form an even crust in each one.
- Take out a powerful blender. (Yes, you will have to dirty two different kitchen electrics for this recipe, but trust me: it’s worth it.) Add the liquified coconut oil, coconut milk, lemon juice, maple syrup, soaked and drained cashews, vanilla extract and a pinch of salt to the blender. Blitz until very smooth. Spoon out about ½ cup of batter and set aside.
- Add the matcha to the batter in the blender and blitz until everything is mixed evenly.
- Pour the filling into the springform pan and smooth the top of the cheesecake with an offset spatula. Dollop the reserved cup of matcha-less batter onto the top of the cake in a circular pattern and then use a skewer to swirl it around in tighter circles to make a pretty design.
- Making mini cheesecakes in a muffin pan? Spoon about 2 tablespoons of the matcha filling into each muffin liner, smooth the surface of each one, and then dollop a heaping teaspoon of the reserved batter on top. Use a wooden skewer to swirl the batter around to make a marble pattern.
- Cover the pan(s) with plastic wrap and freeze for at least 4 hours or until set.
- Ready to eat? You can thaw the cheesecake in the fridge for about 2 hours before serving, or you can leave it out on the counter for 10-15 minutes before dessert time. Pop it out of the springform pan and slice and serve! Or just pop out an individual mini matcha cheesecake!
See you soon
XO @joudelj and the #jcrew
Time to make the no-bake crust! Place the dates in the food processor and pulse a few times to roughly chop up the pieces.