Vegan Matcha No Bake Cheesecake
Originally from China, the tea used for matcha can be dated back to the Tang Dynasty 900 years ago, where it was packed into bricks and traditionally served with salt. It wasn't until the Song Dynasty that the Chinese started serving tea in powder form. In 1191, a Japanese Buddhist monk studying in China brought this powdered tea back to Japan with him. The word Matcha is Japanese for “ground tea.” “Ma” means rubbed or ground and “Cha” means tea.
Matcha is best known for its part of Japanese Tea Culture and is spreading worldwide in popularity. This powdered form of tea has many powerful nutritional benefits and is a delicious and healthy alternative to coffee.
Health benefits of Matcha
Health benefits of Matcha:
The antioxidants in 1 cup = equal those in 10 cups of looseleaf green tea
Packed with antioxidants like EGCG
Can help increase metabolism
Is a natural detoxifier
May help to calm and relax mind and body
Source of chlorophyll, fiber and vitamins
May help enhances concentration
May help lower cholesterol and blood sugar
Need: 9 inch springform pan
For the crust
1 1/2 cups ground almonds
1 1/2 cups soaked dated
1 1/2 cups shredded coconut
Combine all ingredients in a food processor or blender and blend to a tight mixture.
Use a 9 inch springform pan and line the bottom with parchment paper. Take your crust mixture and spread evenly onto bottom of cake pan and around edges to create your crust. Place in freezer for two hours.
For the Filling
2 1/2 cups soaked cashews
3/4 cup agave or maple syrup
Juice of 2 limes
Coconut cream. * Place your can of full fat coconut milk in the fridge or freezer. Coconut cream will rise to the top and separate from the water. Scoop out the coconut cream at top of can and use all of this. Reserve the liquid for smoothies or any other recipes.
1 Tbsp Matcha powder
Pinch of salt
Place all ingredients into a food processor or blender and blend to a smooth consistency. Take your crust out of freezer and pour your filling into pan. Place back in freezer for 4 hours. When no bake cheese cake is ready, take out of freezer and leave to reach room temperature, at least 15 minutes.