No-Baked Choco Matcha Cheesecakes

RECIPE BY MICHELLE CHEN FROM @run2food

Matcha and Chocolate is a match-a made in heaven. Perfect for the summer, these cold dessert bars are a melt-in-your-mouth treat that's so easy to make!

INGREDIENTS

• BASE:⁣
• 1 cup almond meal⁣
• 2 tablespoons vegan vanilla protein powder
• 1/4 cup maple syrup
• 1 tablespoon coconut oil, melted ⁣
• MATCHA CHOC FILLING:
• 1/2 cup cashew butter
• 150g dairy-free dark chocolate
• 2 tablespoons maple syrup⁣
• 1 teaspoon matcha powder
• MATCHA SWIRL:
• 1 teaspoon matcha powder ⁣
• 30g dairy-free white chocolate ⁣

METHOD

1. Line a container (8 cm x 15 cm) with parchment paper. 
2.  BASE
1. In a bowl, mix together all the base ingredients until it reached a cookie dough consistency. Spread this evenly in your prepared container. Set aside in the freezer.
3. MATCHA CHOCOLATE FILLING
1. Melt the chocolate and stir in the cashew butter, maple syrup & matcha powder until smooth. Set aside.⁣
4. MATCHA SWIRL:
1. Melt the white chocolate and stir in the matcha powder until smooth⁣.
5. Pour the chocolate filling over the base and flatten. Use a spoon to drizzle the matcha swirl on top.
6. Freeze for at least 1 hour before slicing and serving⁣. Enjoy!

NOTES

• You can use a skewer it the back of your spoon to drag the swirl through the chocolate to create a ripple pattern.

Michelle is a Dentist and vegan food blogger from Brisbane. She loves sharing simple & tasty vegan recipes via her Instagram platform @run2food. She has also created a website with an archive of all her recipes www.run2food.com. Michelle is on a mission to show that you can thrive off a plant-based diet.

Instagram: https://www.instagram.com/run2food/

Website: http://run2food.com/