Recipe by dear friend Sasha Nelson

matchaful coconut yogurt cheesecake tart

Free of dairy, gluten, soy, refined-sugar

makes 1 medium cake/tart

ingredients

spiced seeds

1/4 cup mix of raw pumpkin + sunflower seeds

2 tsp pure maple syrup

1/4 tsp sea salt

1/2 tsp cinnamon, ground

1/4 tsp ginger, ground

crust

1/3 cup gluten-free whole grain oats [sub: raw sprouted buckwheat groats or additional unsweetened shredded coconut]

1 1/2 tbsp ground flaxseed meal

1/3 cup unsweetened coconut shreds

1 pinch sea salt

1 tsp raw cacao powder

5-6 medjool dates, pitted and chopped [if they are not soft, soak them in warm water for 10-30 minutes + drain them well]

1 tsp coconut oil, melted [if necessary to help bind the crust]

 

matcha coconut yogurt filling

1 cup Anita’s coconut yogurt [sub: unsweetened non-dairy or organic Greek yogurt]

2/3 cup raw cashews, soaked + drained to soften [nut-free sub: raw coconut butter, warmed to liquid]

2 tsp of Matchaful's organic Jade Grade (or organic Emerald Grade)

1-2 tsp cinnamon, ground [to taste]

1/4 tsp ginger, ground

1 pinch sea salt

1 tsp maca [optional]

2 tbsp pure maple syrup [sub: raw coconut nectar or raw local honey]

3/4 tsp pure vanilla extract

1/2 tsp coconut oil, melted [if mixture does not set well]

1/4 tsp lemon zest [optional]

 

to make the seeds

Combine all ingredients in a bowl, and toss to coat.

Spread out on a lined baking sheet and bake at 325F for 10-20 minutes, then let dry until crispy.

 

to prepare the crust

Process flax, coconut, oats/buckwheat and sea salt in a food processor until they become fine crumbs.

Add dates and cacao powder and process until the mixture holds together when squeezed between your fingers [if not holding together, add more dates or a bit of melted coconut oil].

Lightly coat cheesecake pans with coconut oil [or use parchment paper] then firmly press the crust into the bottom, and set aside.

Place crust in the fridge until firm, approximately 1 hour.

To make the matchaful coconut yogurt filling

Combine all filling ingredients in a high speed blender [or large food processor] and blend/process until smooth.

Pour the filling over the crust and smooth the top, then place in the freezer for about 4 hours or overnight, garnishing finished cake/tart with spiced seeds before cake is completely firm.

Serve cold so the shape holds and the flavor is fresh [store extra cake in fridge or freezer].