Get ready to fall head over heels because these Matcha Cheesecake Bites are pure love at first bite! Imagine creamy matcha cheesecake nestled on a delightful raw brownie base—yum, right? And the best part? They’re no-bake! Perfect for satisfying that sweet tooth without heating up the kitchen. Treat yourself to this dreamy recipe featuring our Suncore Foods® Midori Jade Matcha Powder—you won’t regret it!
[ingredients]
Base:
6-7 pitted medjool dates
1/2 cup almond
1/2 cup gluten-free rolled oats
2 tbsp cocoa powder
1/2 -1 tbsp coconut oil
1/4 tsp salt
Cheesecake Filling:
120g cashew nuts, soaked
1/2 cup full fat coconut milk
1/4 cup maple syrup
1/4 cup melted cacao butter
1 tsp vanilla extract
1 tbsp Suncore Foods® Midori Jade Matcha Powder
1/8 tsp salt
Matcha Chocolate Cups:
120g dairy free white chocolate, melted
1-2 tsp Suncore Foods® Midori Jade Matcha Powder
[/ingredients]
1. Combine chocolate cups ingredients. Spoon about 1/2 tbsp of the chocolate into a small cupcake liner and swirl it around so that the whole case is coated. Swirl the mixture around several times, especially along the cupcake walls. Refrigerate until set.
Click Here for Step-by-Step Directions ▼
2. Place all base ingredients in a food processor and processor until combined. Spoon about 2 tsp of base mixture. Press the mixture into the chocolate cup. Place chocolate cups to the refrigerator while working on the matcha filling.
3. Add all cheesecake ingredients in a processor and process until smooth. Add more maple syrup if desired. Pour mixture over the base. Place in the freezer until solid.
[/directions]
