VEGAN MATCHA CHEESECAKE

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.

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

1. 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.
2. Remove dough from the fridge and cut it in half, to make it easier to handle.
3. 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.
4. ......................................................................................................
5. ................................................................................................................

full recipe : www.piesandtacos.com

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