What’s luckier than a
shamrock and richer than a pot of gold? Anyone who gets to enjoy these creamy
Matcha Cheesecake Cups! Thanks to Liz from @lizsveganfoodshow, that
person can be you! Liz’s superfood-powered recipe is festive for St. Patrick’s
Day or any day of the year. Sunfood
Matcha Powder is organic, buttery, and vibrant. Here’s how to make ‘em!
INGREDIENTS
CHEESECAKE: - 4 cup Sunfood
Cashews
- 6 cup boiling water
- ⅓ cup coconut milk
- 2 tbsp vanilla
extract or bean paste
- ¼ tsp salt
- ½ cup agave or maple
syrup
- 2 tbsp Sunfood
Matcha Powder
CRUST: - ½ cup rolled oats
- ¼ cup water
- 1 package Sunfood Almonds
- Dash Sunfood Pink Himalayan Crystal Salt
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METHOD
- Soak cashews
in boiling water for about 2-3 hours.
- In a
food processor add all crust ingredients and pulse until combined.
- Prepare
a cupcake tin with cupcake liners and press 2 tsp of the crust mixture into the
bottom.
- Use your
fingers or the back of a small spoon to press them down.
- Strain
the cashews and add the rest of the ingredients into a blender until smooth.
Add only one tablespoon of the matcha and blend.
- Add the
cheesecake mixture then pop in the freezer for about 1-2 hours until set. After
set, move over to the refrigerator to keep chilled, but not frozen!
- Enjoy!
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Check out @lizsveganfoodshow on Instagram for more fun recipes from Liz.
