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–+ servings
Easy to make, Vegan, Raw , clean Matcha Cheesecake Bars, made with coconut cream, Agave nectar, coconut oil, matcha powder and cashews
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5 from 2 votes

Raw Matcha Cheesecake Bars Recipe

Raw Matcha Cheesecake Bars Recipe - clean, light, fit, healthy and nutritious, these cheesecake bars are creamy and delicious.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Dessert
Servings: 16

Ingredients

For the almond - prune crust:

  • 1 cup prunes
  • 1 cup almonds
  • 1 tbsp Agave nectar

For the matcha cheesecake:

  • 1 1/2 cups cashews
  • 1/2 cup coconut oil
  • 1/2 cup coconut cream
  • 1/2 cup Agave nectar
  • 2 tbsp Matcha Green Tea Powder

Instructions

For the almond - prune crust:

  • Process prunes until small pieces are formed. Remove from processor.
  • Process nuts until fine meal forms. Add prunes and agave nectar and process again, until crumby loose dough forms.
  • Line a 8x8 inch square dish with parchment paper. Transfer the prune-nut mixture and pack it evenly to the bottom of the dish. Refrigerate, until you are ready to pour the cheesecake better on top.

For the matcha cheesecake:

  • In a blender, combine soaked, rinsed and drained cashews, coconut oil, coconut cream, Agave nectar and matcha powder.
  • Blend until smooth and creamy.
  • Pour cheesecake batter over the crust and freeze for 4 hours.
  • When ready to serve, cut into 16 squares. Keep frozen for up to 4 weeks.

Nutrition

Calories: 258kcal | Carbohydrates: 19g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Sodium: 2mg | Potassium: 246mg | Fiber: 2g | Sugar: 10g | Vitamin A: 180IU | Vitamin C: 0.3mg | Calcium: 34mg | Iron: 1.7mg
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