Ingredients
- 1 cup Eden Oat Flakes
- 1 cup Eden Dry Roasted Almonds
- 4 Tbsp organic coconut oil, heated
- 5 Tbsp organic unrefined coconut sugar
- 1 tsp pure vanilla extract
- 1/4 tsp Eden Sea Salt
- 5 cups raw organic cashews
- 1 cup unsweetened organic coconut yogurt, or coconut milk
- 1 cup organic coconut oil, heated, cooled slightly
- 3/4 cup organic maple syrup, or to taste
- 7 to 8 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 2 Tbsp Eden Matcha Tea
- 1/4 tsp Eden Sea Salt
- 2 Tbsp organic coconut oil, heated
- 3 Tbsp organic cocoa powder
- 1 Tbsp organic maple syrup, or to taste
Directions
Preheat the oven to 350° F. Line a springform 8-inch pan with parchment paper. Add all crust ingredients (except the coconut oil) to a food processor or blender and grind until the texture is a fine meal. Add the coconut oil and pulse until a chunky dough is formed.
Place the dough in the parchment-lined pan and press the dough down with your fingers or a flat-bottom cup to pack it down. Make sure that some of the dough comes slightly up the sides of the pan, about 1/4-inch. Bake the crust for 15 minutes. Increase the temperature to 375° F and continue another 5 minutes until slightly browned.
While the crust is baking, place the cashews, coconut oil, yogurt, maple syrup, lemon juice and vanilla in a food processor and pulse until very smooth and creamy. Add the matcha tea powder and pulse again to thoroughly mix. Pour the filling into the pan on top of the baked crust. Refrigerate for overnight or a minimum of 6 hours to set the filling.
Place all ingredients for the chocolate glaze in a small saucepan and heat on low, stirring frequently until smooth. Allow to cool slightly before drizzling over the cheesecake.
Yield: one 8-inch cheesecake
Nutritional Information
Per serving - 768 calories, 62 g fat (69% calories from fat), 17 g protein, 45 g carbohydrate, 7 g fiber, 0 mg cholesterol, 91 mg sodium