No-Bake Matcha Green Tea Cheesecake [Dairy-Free-Gluten-Free-Paleo-AIP]

No-Bake Matcha Green Tea Cheesecake [Dairy-Free-Gluten-Free-Paleo-AIP]


Ingredients:
1 cup unsweetened shredded coconut
8 Medjool dates (about 5 ounces), pitted and chopped
2 tablespoons coconut oil, melted
1 (14-ounce) can coconut cream (or 1 1/2 cups) - you can also use the cream scooped off the top of at least 3 cans of full fat coconut milk which have been refrigerated for 24 hours (the cream separates from the water at cold temperatures).
1/3 cup honey
2 teaspoons matcha green tea powder
1/4 cup warm water (about 105-110°F - you should be able to hold the tip of your finger comfortably in the water)
1 tablespoon gelatin powder (use this one)
Dried lavender flowe
etc


Instructions:
  • If using a regular cake pan, line the bottom and sides with parchment paper. If using a springform pan, line only the bottom.
  • Combine shredded coconut, dates, and coconut oil in a food processor. Mix on high until coconut mixture become grainy, about 20 seconds.
  • Transfer to the bottom of the pan and spread crust evenly with your fingers or a spatula, ensuring the mixture is packed firmly. Refrigerate while you prepare the filling.
  • etc
  • etc

  • For Full Instruction: http://asquirrelinthekitchen.com

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