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Vegan Matcha Cheesecake Bites

Updated: Dec 20, 2018

paleo + gluten free + vegan + refined sugar free

prep time overnight + 90 minutes

serves 8 bites


GATHER

food processor

baking sheet

1 small saucepan

9 Emmy's Organics Matcha Coconut Cookies

1/4 cup of coconut oil

2 cups of cashews

3 tbsp honey

vanilla extract

1/2 cup of coconut milk

1 can full fat coconut cream

1 cup coconut sugar


MAKE

add cashews and enough water to cover them in a bowl and soak overnight


start by making the BASE

add all the Emmy's Organic Coconut Cookies

1/4 cup of coconut oil

to the food processor and blend until a wet sand texture

add mixture to parchment lined baking sheet

place in fridge


add cashews to the food processor with

3 tbsp honey

1/2 cup of coconut milk

dash of vanilla extract

blend until smooth, place aside and clean food processor

pour on top of the base mixture in the baking dish

let set in the fridge for 30 minutes


in a small saucepan

add 1 cup coconut sugar

1 can of full fat coconut cream

bring mixture to a boil, stirring occasionally

mixture will get thicker, maybe take between 35-45 minutes.

add caramel mixture to the baking dish

let cool for another 30 minutes

slice and INHALE.


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