Vegan Matcha Cheesecake Bars
These vegan matcha cheesecake bars are the perfect freezer-friendly treat. Perfect for easy snacking, they are not only dairy-free but gluten and refined sugar-free too. They are easy to prepare and have the most amazing green colour! Just take out the freezer whenever you need a quick sweet snack!
Ingredients
Base ingredients:
- 2 cups unsalted nuts (I used half cashews and half almonds) (280g)
- 4 tbsp coconut oil melted
- 3 tbsp cacao powder
- 3 tbsp maple syrup
- Pinch sea salt optional
Ingredients for the topping:
- 1½ cups cashews (210g)
- 1 cup coconut cream (240ml)
- 4 tbsp maple syrup
- 2 tbsp melted coconut oil
- 1 tbsp matcha powder
Optional extras:
Instructions
- To start, soak 1½ cups of cashews (for the topping) in boiling water. Set aside for 20 mins whilst you make the base.
- For the base, blend the nuts until finely chopped. Add them to a bowl with the other base ingredients. Mix well and press down into a 20cm (8 inch) square tin (lined). Refrigerate whilst you make the topping.
- For the topping, drain the cashews and blend with the other topping ingredients. Pour onto the base. Put in the freezer for a couple of hours to set.
- Once set, cut into bars. Drizzle with dark chocolate and some chopped pistachios.
Notes
- The nutritional content is based on the combination of nuts I specifically used. This may vary slightly depending which combination you use.
- The cheesecake bars will last for 3 months in a sealed tub in the freezer.
- You can eat them straight out of the freezer. Alternatively, leave for about 20 minutes and they will become softer.
- I cut this into 20 small bars. That way, they last longer. However, if you would prefer to you can cut into much bigger bars.
Nutrition
Calories: 210kcalCarbohydrates: 12.1gProtein: 4.4gFat: 17gSaturated Fat: 7.3g
Tried this recipe?Let us know how it was!