MATCHA WHITE CHOCOLATE

By Wandering Poppy

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INGREDIENTS: 

BASE
1 & 1/2 cup of pitted dates (soaked in water)
1 & /2 cup of walnuts (can use almonds as well)

FILLING (DIVIDED IN HALF FOR EACH FLAVOUR)
1 cup of coconut milk
2 cups of cashews (soaked for at least 1 hour)
3/4 cup of agave syrup (can use maple/ rice malt syrup)
1/2 cup of coconut oil (melted)
2 tsp of vanilla extract
1 tbsp of Nutriseed Acai Powder
1 tbsp of Matcha Maiden Green Tea Powder

CHOCOLATE SAUCE
2 tbsp of coconut oil (melted)
1/2 tsp of cacao powder
1 tbsp of agave syrup

METHOD:

  1. Place the cashews in a bowl of boiling water and leave to soak for 1 hour minimum.
  2. In a food processor, blends the walnuts until they are broken down. Drain the dates and add to the walnuts and blend until a mixture is combined.
    Add a tbsp of the walnut/ date mixture to each cake case and push down using your fingers.
  3. In the food processor, add the coconut milk, vanilla extract, coconut oil and agave syrup.
  4. Drain the cashews and add to the food processor. Blend until the mixture combines. It may take 1 – 2 minutes. Don’t be alarmed if the mixture looks grainy.
  5. Use a large cooking/serving spoon and equally separate the mixture, removing half and placing to one side.
  6. Add 1 tbsp of acai powder to one mixture, and 1 tbsp of matcha to the other and continue to combine separately until combined.
  7. Pour the mixtures into the cake cases and place in the freezer for at least 4 hours
  8. To apply the toppings, remove the cheesecakes from the freezer and remove from the cases (be careful as the may still be soft).
  9. Mix the chocolate sauce ingredients until the are combined and splash over the acai cheesecakes.
  10. For the matcha cheesecakes, pour a small amount of the raw chocolate on top of the cheesecakes and gently place slice strawberries on top.
  11. Return them to the freezer until ready to serve!

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