Raw Matcha Cheesecake Bars Recipe
Raw Matcha Cheesecake Bars Recipe - clean, light, fit, healthy and nutritious, these cheesecake bars are creamy and delicious.
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