Baked Goods Coconut Oil Desserts Heavy Coconut Cream

Vegan Matcha Kiwi Cheesecake Tart

Vegan Matcha Kiwi Cheesecake Tart
Made with Let’s Do Organic Heavy Coconut Cream and Native Forest Organic Cold Pressed Virgin Coconut Oil by @delight.fuel
This smooth and creamy vegan matcha kiwi tart is at gluten-free, refined sugar-free, and vegan.
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Servings: 8-10 slices⁠⠀
Prep time: 15 min⁠⠀
Cook time: 20 min ⁠⠀
Additional time: 2 hours ⁠⠀
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Crust:⁠⠀
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Matcha Kiwi Cheesecake Layer⁠⠀
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Instructions:⁠⠀
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  1. Preheat the oven to 350F and grease an 8 inch tart pan with melted coconut oil.
  2. For the crust add oats and almonds into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake for about 10-15 minutes until the crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.⁠
  3. In the meantime prepare kiwi matcha creme. In a small saucepan add coconut cream, agave/maple syrup, coconut oil and matcha powder. Heat over low heat until combined and set aside.
  4. Add cooled down coconut mixture, fresh kiwi and soaked cashews into a food processor or high speed blender and process for about 5-10 minutes until completely smooth.
  5. Pour mixture into the tart. Refrigerate for about 2-3 hours or freeze for 30 minutes to 1 hour until tart has set.⁠
  6. Garnish with fresh kiwi and serve immediately.
  7. Store leftovers in the refrigerator for up to two days.
  8. Notes *refrigerate coconut milk/cream overnight and use solid part only for recipe. **soak cashews overnight or for at least 4 hours.

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