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30 Minutes read
Raspberry Matcha Cheesecake Bars
April 21, 2021
This recipe is 100% plant based
Nutrition per serving
240
Calories
25g
Protein
25g
Carbs
9%
7g
Fats
9%
7g
Fiber
25%
Ingredients
How to make
- Line 8-inch square pan with parchment paper and set aside.
- Add all crust ingredients in a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough. Don’t over process, or it’ll turn into nut butter!
- Press the date dough evenly along the bottom of the prepared pan.
- Next combine all of the filling ingredients except for the matcha powder and freeze dried raspberries and blend for about 2 minutes, or until the mixture is smooth and creamy.
- Remove 1 cup of the filling from the blender, and add the matcha powder to the remaining filling in the blender. Blend to combine, until smooth.
- Pour the matcha filling into the prepared pan over the crust. Smooth out the top and tap the pan against the counter a few times to release any air bubbles. Place in the freezer, 30-45 min.
- Add the freeze-dried raspberries to remaining cup and blend until they’re broken up and incorporated completely. Smooth the raspberry filling on top of the matcha layer and garnish with fresh and freeze-dried raspberries.
- Let set in the freezer for at least 4 hours or until completely firm. Before serving, thaw out at room temp for 15 minutes. **Store leftovers in the freezer (3 months) or refrigerator (5 days).
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