Mini Matcha Cheesecake

Makes two 4-inch Mini Cheesecakes | (RAW)

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Ingredients

Crust:

• 1 cup pitted Medjool dates

• ¾ cup walnuts

• ¼ cup hemp seeds

Filling:

• ¾ cup soaked cashews (overnight or 30’ in hot water)

• 1 cup hemp seeds

• 2 tbsp matcha powder

• 1/3 cup lemon juice (or more according to preference)

• 1/4 cup maple syrup

• 3/4 cup coconut cream

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Instructions

Crust

1. Put pitted Medjool dates in a blender and blend until they form a sticky ball. Remove dates from the blender and set aside.

2. Blend the walnuts and hemp seeds together until they form a grainy texture.

3. Add in the dates and blend until evenly incorporated. The mixture should stick together.

4. Spread the crust mixture into the bottom of the mini cheesecake pans to form the crusts. Set aside.

Filling

1. Blend all of the cheesecake ingredients until they form a creamy consistency.

2. Divide the cheesecake mixture into the cheesecake pans.

3. Cover the pans with plastic wrap and freeze for four hours, transfer to fridge.