Raw Vegan Matcha Snickers Cheesecake
- 1 cup peanuts
- 1 cup walnuts
- 2 cups medjool dates
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 2-4 tablespoons maple syrup
- 2 cups cashew nuts (soaked overnight in water)
- 1/3 cup peanut butter
- 1/3 cup maple syrup
- 5 tablespoons almond milk
- 2 cups tinned coconut cream (the creamy top layer is what is needed)
- 1/4 teaspoon salt
- 1 cup coconut oil
- 1 teaspoon vanilla bean paste
- 2 teaspoons organic matcha green tea powder
- 2 cups medjool dates (soaked overnight in water)
- 1/4 cup water
- 1 tablespoon peanut butter
- 200 grams dark chocolate
- 1 handful Edible flowers (optional)
- For the base:rn Blend the nuts until they form a crumb like consistency.
- Remove from the blender and set aside.
- For the matcha nougat layerrnrn Add all ingredients in a blender and blend until smooth.
- Add on top of the cheesecake base and place tin back in the fridge to set for at least 4 hours.
- For the toppingrn On a cooker, melt the chocolate in a bowl set over a pan of boiling water.
- Pour over the cheesecake and sprinkle over the crushed pistachio nuts.
peanuts, walnuts, medjool dates, cocoa powder, salt, maple syrup, cashew nuts, peanut butter, maple syrup, almond milk, coconut cream, salt, coconut oil, vanilla bean paste, medjool dates, water, peanut butter, chocolate, handful
Taken from food52.com/recipes/63592-raw-vegan-matcha-snickers-cheesecake (may not work)