Matcha Pandan Cheesecake
These peaceful little green cheesecakes have have a pandan layer and matcha layer, how great is that? You don't have to feel guilty eating this because it's vegan, gluten-free and refined sugar free! To achieve these splendid colors, our Suncore Foods® Emerald Pandan Leaf Powder and Suncore Foods® Midori Jade Matcha Powder was used. This cheesecake is so creamy, it makes the perfect little dessert but you don't have to be limited to these green powders, you can customize your cheesecake any way you want by using the different colors our other powders have to offer! We can't wait to see what you create!
Ingredients
Base:
4 pitted medjool dates 65g
1/2 cup almond 70g
1/2 cup gluten-free rolled oats 50g
1/2 tbsp coconut oil
1/4 tsp salt
Pandan Layer:
1 cup cashew nuts, soaked
1/2 cup full fat coconut milk
1/4 cup maple syrup
2 tbsp melted cacao butter
2 tsp Suncore Foods® Emerald Pandan Leaf Powder
1/8 tsp salt
Matcha Layer:
1 cup cashew nuts, soaked
1/2 cup full fat coconut milk
1/4 cup maple syrup
2 tbsp cacao butter
1/2 tbsp Suncore Foods® Midori Jade Matcha Powder
1/8 tsp salt
Directions
1. Base – Place all base ingredients in a food processor and processor until combined. Firmly press the mixture into the base of the silicone moulds.
2. Pandan Layer – Add all ingredients in a processor and process until smooth. Add more sweetener and lemon if desired. Pour mixture over the base. Place in the freezer until solid.
3. Matcha Layer – Repeat the same process for the Pandan layer. Pour mixture over the set Pandan layer and freeze overnight.
4. When ready to serve, remove cheesecake from mold and place it on top of the base and garnish with fruits. Allow to thaw for a few minutes before eating. Enjoy!