AIYA
Vegan Matcha Mint Cheesecake A light and delicious Vegan Matcha Mint Cheesecake with a creamy cashew and Matcha filling.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at aiyaamerica.trangotech.dev.
Ingredients
- 8” Spring form pan
- 1 cup raw pecans
- 1 overflowing cup of organic dates pitted
- ½ cup unsweetened coconut flakes
- 1½ Tbsp cacao powder
- Pinch of salt
- 2 cups raw cashews soaked in hot water for 2+ hours
- ⅓ cup + 2 tsp alt milk (Almond, cashew or coconut)
- 3 Tbsp organic maple syrup
- 1½ Tbsp coconut oil
- 2½ tsp Aiya Culinary Grade Matcha
- Seeds from half a vanilla bean
- 1 drop of crème de menthe flavoring
- 10 oz vegan white chocolate
- ¼ tsp Aiya Culinary Grade Matcha
- Spiral silicone mold
- White flowers or flower petals
- Aiya Culinary Grade Matcha
- Vegan white and dark chocolate curls
- Gold leaf
