This creamy green cheesecake is the perfect dessert for entertaining or when you want to wow that special someone. With the addition of our favourite new matcha powder, matcha & collagen from Lae Wellness, this cheesecake not only tastes dreamy it is loaded with antioxidant goodness.
You can purchase your own jar of Matcha & Collagen here.
Matcha Collagen Cheesecake.
Recipe from Naturopath student, Olivia at Adaptive Naturopathy.
Vegan. DF. GF. RSF.
Makes one cheesecake or approx. 6 mini cheesecakes.
1 cup dates (pre soaked so that they are softer)
1 cup walnuts
1/4 cup desiccated coconut
1 tbsp coconut oil
1 cup cashews
1/4 cup coconut oil
2 tbsp matcha
1/4 cup coconut cream
3 tbsp maple syrup
Optional to add juice from 1-2 limes here to make this a matcha lime cheesecake!
1. Soak your dates in hot water for 5-10 mins or until soft. In a food processor or high speed blender, blend all of the base ingredients until well combined. Press into a lined baking dish.
2. For the filling, pre soak your cashews for 10 minutes before straining and adding to your blender. Add in all other filling ingredients and blend on high until silky smooth. You want the consistency to be thick but well combined.
3. Pour over the base mixture and set in the fridge overnight (or freezer if you want to decorate and eat straight away hehe).
4. Decorate with whatever you have on hand, fresh strawberries, chopped nuts, freeze dried fruit or dried flowers like I have used would all look lovely.