These vegan mini matcha cheesecakes are not only super delicious, but also packed with antioxidants and vitamins. Vegan desserts at its best!
Prep Time 20minutes
Total Time 8hours20minutes
For the base:
For the cream layer:
1/2cupcoconut milk (use only the hard, creamy part)
vegan dark chocolate
Soak the cashews for 4-6 hours.
Place the almonds into a food processor and blend until they are nicely crushed. Then add the dates and the popped amaranth and blend again until a sticky mixture forms. Press it into six silicone muffin cups and put in the freezer until you're done with the cheesecake layer.
Then make the cheesecake layer: Drain the cashews and put them together with the coconut milk and agave in a food processor and blend until it becomes creamy and smooth. Then add the matcha and blend for another minute.
Pour it evenly on the base layer and freeze for about 4-6 hours.
Allow the mini cheesecakes to warm up for about 30 minutes.