Who else is a matcha-lover? 
I was enlightened by this flavour combination after trying the @purabon matcha cacao probiotic ball which blew my mind! – definitely a matcha made in heaven! 
Hence, I created this no-bake cheesecake and it was fab! The earthy, nutty bitterness of matcha gives chocolate an extra dimension of flavour and keeps me going back!
Here is the recipe:
NO-BAKE MATCHA CHOC CHEESECAKE (vegan, GF)
December 28, 2020
Persons
8
Serving Size
1 slice
Prep Time
1 hour, 30 minutes
Total Time
1 hour, 30 minutes
Ingredients
- BASE:
- ✅1 cup almond meal (mine is from @thesourcewestendbrisbane )
- ✅2 tablespoons vegan vanilla protein powder (I used @macr0mike )
- ✅1/4 cup maple syrup
- ✅ 1 tablespoon coconut oil, melted
- MATCHA CHOC FILLING:
- ✅1/2 cup cashew butter ( I used @noya.nutbutter )
- ✅150g dairy-free dark chocolate
- ✅2 tablespoons maple syrup
- ✅ 1 teaspoon @unicornsuperfoods matcha powder
- MATCHA SWIRL:
- ✅1 teaspoon @unicornsuperfoods matcha powder
- ✅30g dairy-free white chocolate
Instructions
- 1. Line a container with non-stock paper. My container was 8 x 15cm
- 2. Make the BASE: In a bowl, mix together all the ingredients for the base until a cookie dough consistency. Spread this evenly in your prepared container. Set aside in the freezer
- 3. Make the MATCHA CHOC FILLING: melt the chocolate and stir in the cashew butter, maple syrup & matcha powder until smooth. Set aside.
- 4. Make the MATCHA SWIRL: melt the white chocolate and stir in the matcha powder until smooth
- 5. Pour the choc filling over the base. Use a spoon to drizzle the matcha swirl on top. Optional: use a skewer it the back of your spoon to drag the swirl through the chocolate to create a ripple pattern
- 6. Freeze for at least 1 Hour before slicing and serving