VEGAN GREEN TEA CHEESE CAKE

How would you feel about having a dessert that is loaded with healthy ingredients? Vegan Green Tea Cheese Cake is just the dessert to satisfy! It’s loaded with nuts and fruit, spices and flavor. Once assembled, it keeps beautifully in the freezer, and takes only minutes to soften enough to eat, AND you don’t have to be vegan to love it!

Just a note about the new trend in America to use avocados with sweet dishes. While living in Brasil, I couldn’t believe they never ate avocados with lime, garlic, and cilantro, but rather pureed with sweetened condense milk desserts. Well, it finally caught on here in America!

Assembly is in two parts:

–        Crust

–        Filling

–        Optional chocolate drizzle

Mini spring-form pans make for the most professional presentation, and ease with which to serve, but baking papers in a muffin tin work just fine.

This recipe makes about 6 large muffin tin size cakes

Crust Ingredients

        Dates – 1 cup pitted and chopped

        Walnuts – 1 cup

        Hemp – ¼ cup

        Cinnamon – 1 tablespoon

        Salt – 1 teaspoon

Preparation

Put all ingredients in a processor and grind to a chunky paste. Divide crust-paste among the dishes or pans. Press firmly on bottom, and about a half inch up the sides. Place in fridge to firm while working on filling.

Filling Ingredients

        Avocado – 1

        Coco Butter Disks – (optional) 2 tablespoons

        Coconut Cream – 1 ½ cups (about one can)

        Lemon Juice – ¼ cup

         Agave Syrup or Maple Syrup – 2 tablespoons OR Honey if you are not restricted from its use

        Coconut Sugar – (best, but any sugar is fine) ½ cup

        Hemp Seeds – ½ cup

        Matcha Powder – 2 teaspoons

        Cardamom – ½ teaspoon

        Ginger – ½ teaspoon

        Cashews – 2 cups (prepared as follows: crushed and soaked in water for at least one hour. Drain well, pressing the liquid through. If you would like to have cashew milk, use one quart of water for 2 cups of crushed nuts, reserve the liquid, bottle, and you have MILK!

Visit our Nut and Seed MILK recipe.)

Preparation

Puree avocado, coco butter, coconut cream, and lemon juice. Once blended, add remainder ingredients and puree until it looks creamy. Divide among the prepared pans, smooth, and freeze until you are ready to serve.

If you would like a chocolate drizzle, simply melt a square of your favorite chocolate just before serving, dip a fork in, and drizzle drizzle drizzle!

LeahVegan

Mama’s Vegan Girl! I learn so much from my daughter about nutrition and health xoxo