Raspberry Matcha Cheesecake Bars
30 Minutes read
April 21, 2021
Ingredients
- 1/2 cup raw walnuts, or nut of choice
- 1 cup almond flour
- 3 pitted dates
- 3 tablespoons coconut oil
- 1/4 teaspoon kosher salt
- 2 scoops of Vanilla Ka'Chava
- 2 cup raw cashews, soaked for at least six hours or overnight
- 1/2 cup canned coconut milk, shaken
- 1/4 cup coconut oil, melted and cooled
- 1/3 cup maple syrup
- 2 tablespoon fresh lemon juice
- 1 tablespoon vanilla extract
- 1-2 tablespoon matcha powder
- 1/4 cup freeze dried raspberries for the toppings
- 1 cup raspberries, fresh or frozen
- 1/2 cup freeze dried raspberries, lightly crushed
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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