Bite-Sized Matcha Cheesecakes
Getting your caffeine fix has never been sweeter!
Ingredients
Vegan Cheesecake Crust:
- 1 cup pitted Medjool dates
- ¾ cup walnuts
- ¼ cup hemp seeds
Hempseed Matcha Cheesecake:
- 1 cup hemp seeds
- ¾ cup soaked cashews
- ½ cup maple syrup
- ¼ cup lemon juice
- 2 tbsp matcha
Chocolate Drizzle:
- 3 tbsp coconut oil
- 2 tbsp cacao powder
- 1 tbsp maple syrup
Instructions
Vegan Cheesecake Crust:
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Put pitted dates in a blender and blend until they form a ball. Remove dates from the blender and set aside.
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Blend together the walnuts and hemp seeds until they form a grainy crumb texture.
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Add in the dates and blend evenly until evenly incorporated. The mixture should stick together when you pinch it.
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Spread a tablespoon of the crust mixture into the bottom of each muffin tin to form the crust. Set aside.
Hempseed Matcha Cheesecake:
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Blend all of the cheesecake ingredients until they form a creamy consistency.
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Divide the cheesecake mixture into the muffin tins on top of the crusts.
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Cover the tin with plastic wrap and freeze for 4 hours.
Chocolate Drizzle:
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Melt all the ingredients together.
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Drizzle over the hemp seed matcha cheesecakes!
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Enjoy 😀