Dairy Free Matcha Cheesecake
- 2 cups Pecans soaked and rinsed
- 3 tbsp. NUA Naturals Coconut palm sugar
- 1 tbsp. NUA Naturals Coconut oil, melted
- 1 tbsp. NUA Naturals Lucuma powder
- 3 tbsp. NUA Naturals Cacao powder
- Pinch of himalyan salt
- Pinch NUA Naturals Vanilla powder
- 2 cups cashews, soaked
- 1 cup water
- 1 tsp. probiotics
- 2 tbsp lemon juice
- 3/4 cup Ground NUA Naturals Coconut Palm Sugar
- 1/2 tsp. NUA Naturals Vanilla powder
- 3 tsp. NUA Naturals Matcha latte powder (unsweetened or vanilla)
- Pinch of himalayansalt
- 3/4 cup NUA Naturals Coconut oil, melted
- Grind all of the base ingredients in a food processor until crumbly. Press in to a 9″ springform pan.
- Then blend the cashews, water and probiotics in a highspeed blender until smooth.
- Transfer to a bowl that you can cover, then sit it in a warm place overnight. You’ll know it’s cultured enough when you run a spoon through it and see tiny bubbles. It should also have a slightly sour taste.
- Once you’re happy with it, transfer to a food processor, along with the powdered sugar, vanilla powder, matcha latte powder, salt and coconut oil. Make sure the coconut oil is warm when you add it and that the cashew mixture itself isn’t cold (it hasn’t just come out of the fridge). This is because we dont wan’t the coconut oil to firm up and seize the whole mixture, which makes the next step very tricky.
- Pour your filling on top of the base in the springform pans, then place into the fridge overnight to set. If your cheesecake is still a little softer than you’d like it to be, place the whole thing in the freezer for a couple of hours and remove 20 minutes before slicing.