Your new favorite cheesecake, made even more magical with Matchaful organic matcha powder [and Anita’s coconut yogurt, of course].
matchaful coconut yogurt cheesecake tart
free of dairy, gluten, soy, refined-sugar
makes 1 medium cake/tart
modified from this recipe by Amy Lyons
ingredients
spiced seeds
1/4 cup mix of raw pumpkin + sunflower seeds
2 tsp pure maple syrup
1/4 tsp sea salt
1/2 tsp cinnamon, ground
1/4 tsp ginger, ground
crust
1/3 cup gluten-free whole grain oats [sub: raw sprouted buckwheat groats or additional unsweetened shredded coconut]
1 1/2 tbsp ground flaxseed meal
1/3 cup unsweetened coconut shreds
1 pinch sea salt
1 tsp raw cacao powder
5-6 medjool dates, pitted and chopped [if they are not soft, soak them in warm water for 10-30 minutes + drain them well]
1 tsp coconut oil, melted [if necessary to help bind the crust]
matcha coconut yogurt filling
1 cup Anita’s coconut yogurt [sub: unsweetened non-dairy or organic Greek yogurt]
2/3 cup raw cashews, soaked + drained to soften [nut-free sub: raw coconut butter, warmed to liquid]
1 tbsp Matchaful Jade Grade organic matcha powder
1-2 tsp cinnamon, ground [to taste]
1/4 tsp ginger, ground
1 pinch sea salt
1 tsp maca [optional]
2 tbsp pure maple syrup [sub: raw coconut nectar or raw local honey]
3/4 tsp pure vanilla extract
1/2 tsp coconut oil, melted [if mixture does not set well]
1/4 tsp lemon zest [optional]
to make the seeds
Combine all ingredients in a bowl, and toss to coat.
Spread out on a lined baking sheet and bake at 325F for 10-20 minutes, then let dry until crispy.
to prepare the crust
Process flax, coconut, oats/buckwheat and sea salt in a food processor until they become fine crumbs.
Add dates and cacao powder and process until the mixture holds together when squeezed between your fingers [if not holding together, add more dates or a bit of melted coconut oil].
Lightly coat cheesecake pans with coconut oil [or use parchment paper] then firmly press the crust into the bottom, and set aside.
Place crust in the fridge until firm, approximately 1 hour.
to make the matcha coconut yogurt filling
Combine all filling ingredients in a high speed blender [or large food processor] and blend/process until smooth.
Pour the filling over the crust and smooth the top, then place in the freezer for about 4 hours or overnight, garnishing finished cake/tart with spiced seeds before cake is completely firm.
Serve cold so the shape holds and the flavor is fresh [store extra cake in fridge or freezer].
matchaful coconut yogurt cheesecake tart
Ingredients
spiced seeds
- 1/4 cup mix of raw pumpkin + sunflower seeds
- 2 tsp pure maple syrup
- 1/4 tsp sea salt
- 1/2 tsp cinnamon ground
- 1/4 tsp ginger ground
crust
- 1/3 cup gluten-free whole grain oats [sub: raw sprouted buckwheat groats or additional unsweetened shredded coconut]
- 1 1/2 tbsp ground flaxseed meal
- 1/3 cup unsweetened coconut shreds
- 1 pinch sea salt
- 1 tsp raw cacao powder
- 5-6 medjool dates pitted and chopped [if they are not soft, soak them in warm water for 10-30 minutes + drain them well]
- 1 tsp coconut oil melted [if necessary to help bind the crust]
matcha coconut yogurt flling
- 1 cup Anita's coconut yogurt [sub: unsweetened non-dairy or organic Greek yogurt]
- 2/3 cup raw cashews soaked + drained to soften [nut-free sub: raw coconut butter, warmed to liquid]
- 1 tbsp matcha [Matchaful Jade Grade organic matcha powder]
- 1-2 tsp cinnamon ground [to taste]
- 1/4 tsp ginger ground
- 1 pinch sea salt
- 1 tsp maca [optional]
- 2 tbsp pure maple syrup [sub: raw coconut nectar or raw local honey]
- 3/4 tsp pure vanilla extract
- 1/2 tsp coconut oil melted [if mixture does not set well]
- 1/4 tsp lemon zest [optional]
Instructions
to make the seeds
- Combine all ingredients in a bowl, and toss to coat.
- Spread out on a lined baking sheet and bake at 325F for 10-20 minutes, then let dry until crispy.
to prepare the crust
- Process flax, coconut, oats/buckwheat and sea salt in a food processor until they become fine crumbs.
- Add dates and cacao powder and process until the mixture holds together when squeezed between your fingers [if not holding together, add more dates or a bit of melted coconut oil].
- Lightly coat cheesecake pans with coconut oil [or use parchment paper] then firmly press the crust into the bottom, and set aside.
- Place crust in the fridge until firm, approximately 1 hour.
to make the matcha coconut yogurt filling
- Combine all filling ingredients in a high speed blender [or large food processor] and blend/process until smooth.
- Pour the filling over the crust and smooth the top, then place in the freezer for about 4 hours or overnight, garnishing finished cake/tart with spiced seeds before cake is completely firm.
- Serve cold so the shape holds and the flavor is fresh [store extra cake in fridge or freezer].
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