These delightful little cheesecakes get their creaminess from cashews and coconut milk and their pretty green color from matcha powder! Drizzle the tops with melted chocolate for an even prettier presentation.
Mini Matcha Cheesecakes [Vegan, Gluten-Free]
- 1/4 cup almonds
- 1/2 cup dates
- 1/3 cup puffed amaranth or quinoa
- 1 cup cashews
- 1/2 cup coconut milk (use only the hard, creamy part)
- 2 tablespoons agave
- 1 1/2 teaspoons matcha powder
- Vegan dark chocolate
- Soak the cashews for 4-6 hours.
Place the almonds into a food processor and blend until they are nicely crushed. Then add the dates and the puffed amaranth and blend again until a sticky mixture forms. Press it into six silicone muffin cups and put in the freezer until you’re done with the cheesecake layer.
Then make the cheesecake layer: drain the cashews and put them together with the coconut milk and agave in a food processor and blend until it becomes creamy and smooth. Then add the matcha and blend for another minute.
Pour it evenly on the base layer and freeze for about 4-6 hours. Allow the mini cheesecakes to warm up for about 30 minutes before serving.