Bring some Matcha Moments to your home with these Mini Cheesecakes15 Jul 2017
This week saw the end of the ‘Smile for the Camera’ competition, with lucky @sarah__0 as the winner of a $500 VISA gift card!
We also saw the end of the free Matcha ice cream give away. But don’t fret, if you missed out on the Matcha madness, we’ve found a recipe you can make at home!
Vanilla Matcha Mini Cheesecakes from @healthyeating_jo
Image from @healthyeating_jo
1/2 cup of almonds (or mixed nuts of choice)
1/8 cup shredded coconut
2 Tbsp cacao or sugarfree Choc powder
1/4 cup dried figs or dried fruit of choice (soaked for 15mins in boiling water and drained)
Add almonds to food processor and blend for a few seconds. Add the remaining ingredients and pulse until crumbly.
Press into silicon muffin tray with your fingers, and put in the freezer while you make the filling
2 cups raw cashews (soaked overnight or 5 hours)
1/3 cup granulated stevia (or maple, rice malt, coconut sugar etc)
1/4 cup almond coconut milk unsweetened
2 tsp vanilla extract
2 tsp @matcha_maiden (or more to taste)
Blend all ingredients until really smooth, scraping down edges as required. Spoon over base and put in the freezer overnight.
Sweet Coconut Vanilla or Matcha Cream Icing
1 can full fat coconut cream (left in the fridge overnight)
1/4 cup sugarfree icing mix or icing sugar
1/2 tsp vanilla extract (optional)
1/2 tsp matcha powder @matcha_maiden (for matcha cream)
Scoop out thick part only of coconut cream. Blend with electric beaters until fluffy. Put into piping bag and ice the cheesecakes if desired.
Store in the freezer without toppings. Eat straight from the freezer as needed