VEGAN RAW MATCHA "CHEESECAKE" BARS
30 Minutes read
March 23, 2020
Ingredients
- 2 Scoops Matcha Superblend
- 1 1/2 Cups cashews
- 1/2 Cup coconut oil
- 1/2 Cup coconut cream
- 1/2 Cup agave nectar
- 1 Cup prunes
- 1 Cup almonds
- 1 Tbsp agave nectar
How to make
- Mix prunes in food processor until small pieces are formed. Remove from processor.
- Mix almonds in food processor until fine meal forms.
- Add prunes and agave nectar to almonds and process again, until crumby loose dough forms.
- Line a 8x8 inch square dish with parchment paper and pack mixture evenly to the bottom of the dish. Refrigerate.
- In a blender, combine soaked, rinsed and drained cashews, coconut oil, coconut cream, agave nectar and Matcha Ka'Chava.
- Blend until smooth and creamy.
- Pour over the crust and freeze for 4 hours.
- When ready to serve, cut into 16 squares. Keep frozen for up to 4 weeks.
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