Raw Matcha Cheezecake By Bodybewell

RAW MATCHA CHEESECAKE

By Body Be Well 

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INGREDIENTS:

Filling

• 1 cup of coconut cream
• 1 teaspoon of Matcha Maiden
• 1 1/2 cups of raw cashews
• 2 tablespoons of coconut oil melted
• 3 tablespoons of rice malt syrup
• berrries of choice bluberries taste fantastic!

Crust

• 2 cups of gluten free flour
• 1/2 cup milk of choice
• 1 egg
• 2 tablespoons of melted coconut oil

1. Combine all the ingredients in a bowl and mix well.
2. Take it out and on a clean surface
3. Roll dough into ball.
4. In a flan pan about 20cm diameter press out the dough with your hands till it reaches the edges
5. Cook in a moderate oven 180 C for 10 minutes
6. Set aside to cool.

To make the filling 

1.  Place nuts in a blender or food processor  with the coconut cream and oil
2.  Give it a whizz as you want it with no lumps.
3.  Then add matcha and rice malt syrup.
4.  Pour into the cooled crust and set in the fridge for 5 hours. Decorate with berries of choice. This can be frozen.

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