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.
