Matcha Mousse Cheesecake
Silken tofu substitutes cream cheese in this health driven cheesecake while the matcha green tea adds an alluring taste and splash of colour.
full of healthy fats and protein.
Preparation Time: 20 minutes plus Setting Time
Cooking Time: Nil
Serves: 12 Slices
¾ cup walnuts
¾ cup cashews
¼ cup pepitas
½ cup desiccated coconut
1 tablespoon rice malt syrup
1 tablespoon coconut oil
1 cup oat or almond milk
2 tablespoons gelatin powder
300g Silken tofu
½ cup rice malt syrup
1 tablespoon vanilla extract
400ml coconut cream
Juice of half a lemon
Large handful baby spinach leaves
2 tablespoons cashews
2 Ttblespoons Matcha green tea powder
To make the crust
Blitz the nuts and desiccated coconut and add rice malt syrup and coconut oil to form the cheesecake base.
To make the filling
Transfer the nut and coconut crumb into a springform cake tin and press until a compressed base has formed.
Spread the filling across 3 bowls.
Layer the coloured fillings into the cake tin.
Use the end of a toothpick to bleed the colours of the cheesecake to form a pattern.
Refrigerate the cheesecake for a minimum of 30 minutes before serving.
229278 - 2023-07-17 10:52:03
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