NO-BAKE MATCHA GREEN TEA CHEESECAKE

I have been wanting to create an AIP cheesecake for a long time. I have seen different versions floating around on Instagram from vegetarian-focused accounts I am following and they always look so beautiful and so healthy! Vegetarians definitely have a knack for decorating food, incorporating fruit, flowers, nuts, and seeds to create an exotic and luxurious look. You see, the way food is presented is as important to me as the quality of the ingredients and the workability of the recipe.

Ingredients
For the crust:

• 1 cup unsweetened shredded coconut
• 8 Medjool dates (about 5 ounces), pitted and chopped
• 2 tablespoons coconut oil, melted
• For the filling:
• 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 flowers, for garnish
• Equipment needed: 1 (7-inch) round springform cake pan or 1 (7-inch) regular round cake pan - parchment paper - food processor

Instructions

1. To make the crust: If using a regular cake pan, line the bottom and sides with parchment paper. If using a springform pan, line only the bottom.
2. Combine shredded coconut, dates, and coconut oil in a food processor. Mix on high until coconut mixture become grainy, about 20 seconds.
3. 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.
4. .............

For full instructions please see : asquirrelinthekitchen.com

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