Post by Alexandra Courts
Matcha’s recent hype is well deserved! It detoxifies the body, boosts metabolism, calms the mind, lower blood sugar, prevent against diseases, lower cholesterol, and is rich in dietary fibre and antioxidants.
- 3 cups raw cashews (soaked)
- 2 cups dates, pitted and soaked overnight
- 1 can of light coconut milk
- 1 original K’s NRG bar
- 1 cup raw almonds
- 1 cup maple syrup
- 3/4 cup frozen raspberries
- 1/4 cup shredded unsweetened coconut
- 1/4 cup raw cacao powder
- 1/4 cup matcha tea powder
- Optional: additional frozen raspberries for garnish
- Line the bottom and sides of an 8-inch square baking pan with long strips of parchment paper.
- For the base: blend the almonds, cacao powder, shredded coconut, and dates until the pieces are finely ground and everything is thoroughly combined.
- Press and flatten this mixture into the bottom of the pan. Set aside in freezer.
- For the raspberry “cheesecake” filling: blend half of the soaked cashews with half the can of coconut milk, half of the maple syrup, and the raspberries until smooth.
- Pour, then spread the cheesecake layer out evenly on top of the chocolate base. Place back in freezer to allow layer to set.
- For the matcha layer: blend the remainder of the cashews with the matcha powder, as well as the remaining coconut milk and maple syrup, until smooth.
- Pour and flatten mixture overtop of the set raspberry layer.
- Allow this to set in the freezer for 1-2 hours or even overnight before slicing. Thaw in fridge at least 1 hour before slicing.
- Cut NRG bar into small bite-size chunks. You can either use a rolling pin to flatten the bar then roll into balls (as seen in photo), or use as is. Top each cheesecake slice with a few NRG chunks and frozen raspberries.
Serve chilled. Makes approximately 10-12 slices.