Vegan green tea cheese cake rich with cashew, avocado and coconut milk in a date, walnut and hemp seed crust for the best frozen dessert.
Course Dessert
Cuisine Vegan
Keyword Vegan Green Tea Cheesecake
Prep Time 25 minutesminutes
soak cashews 1 hourhour
Total Time 1 hourhour25 minutesminutes
Servings 6servings
Equipment
6 individual removable bottom tart pans or wide-mouth mason jar lids
Food processor or blender
freezer
Ingredients
Crust
1cupPitted Datesrough chopped
1cupWalnuts
1/4cupHemp seeds
1tbspGround Cinnamon
1/2tspSalt
Filling Ingredients
2cupsRaw Cashews *see notes
1Ripe Avocado
1 1/2cupsCoconut Cream about 1 can
1/4cupLemon Juice
2tbspAgave Syrup, Maple Syrup or Honey honey is not for all vegans
1/2cupCoconut Sugar
1/3cupHemp Seeds
2tspMatcha Green Tea Powder
1/2tspGround Cardamom
1/2tspGround Ginger
Drizzle
Chocolate - 1 oz square (optional)
Instructions
Crust - Put all of the crust ingredients in a processor and grind to a chunky paste. Divide crust-paste among the dishes or pans being used and stored in the freezer. Press firmly on bottom, and about a half inch up the sides. Place in fridge to firm while working on filling.
Filling Ingredients - In a food processor, along with the pureed (pre-soaked), cashews, add the remaining filling ingredients. Puree until creamy.
Divide among the prepared crust tarts. Smooth and freeze covered, until ready to serve. (Over night is best).
Drizzle - Melt the chocolate, cool slightly and with a fork, drizzle across the tops of the frozen tarts, place back in the freezer for 5-minutes. Remove from the tart pans and serve.
Keeps for several months in an airtight container in the freezer.
Video
Notes
*Cashews need to soak, just barely covered in water for 1-hour, drained and pureed in a food processor. This process is how cashew cheese is made. They are then ready to mix with the other filling ingredients.