The matcha craze continues! These simple to make Matcha Cheesecake bars are no bake and dairy free!
Image sourced: cookinglsl.com
Crust:
1 cup prunes
1 cup almonds
1 tbsp Agave nectar
Filling:
1/4 cup Coconut milk
splash of vanilla extract
1 to 2 organic lemons (depending how tart you like)
1/2 cup of coconut yogurt
1 to 2 squeezes of Organic Raw Blue Agave (add more to sweeten)
8 oz Fauxmagerie Zengarry Double Crème
2 tsp Golde Pure Matcha Powder
Directions:
Process prunes until small pieces are formed. Remove from processor.
Process nuts until fine meal forms. Add prunes and agave nectar and process again, until crumby loose dough forms.
Line a 8x8 inch square dish with parchment paper. Transfer the prune-nut mixture and pack it evenly to the bottom of the dish. Refrigerate, until you are ready to pour the cheesecake better on top.
Pour filling on top of the crust and freeze for 4-5 hours
Place in the fridge to thaw for however long you can wait
Grab from fridge, cut into squares, and enjoy!
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