Roopa
It was my colleague’s birthday, and she has recently gone gluten and dairy free. I think that everyone deserves cake on their birthday regardless of health constraints, so I made her this gluten free and vegan “cheesecake” based on a recipe from Minimalist Baker. I’ve made a version of it in the past, but went for a peanut butter flavour. This time I opted to go for a matcha flavour so I skipped the lemon and the peanut butter. I don’t particularly like matcha so I didn’t try any, but Heather liked it, so I’m calling that a win!
INGREDIENTS
- 370 g cashews
- 220 g almonds
- 250 g dates (pitted)
- 400 mL coconut cream
- 2/3 cup sugar
- 2 tsp. matcha
DIRECTIONS
- Pour boiling water over the cashews, and set aside for one hour.
- In a food processor, mix together the dates and almonds to make the crust.
- Press almond mixture into a 10″ springform pan and freeze.
- Food process the cashews, coconut cream, sugar, and matcha.
- Pour the cashew mixture onto the almond crust. Freeze overnight.
Notes:
My crust was not nearly sticky enough. Next time I’d add some water or peanut butter to make it stick together better.
Chateau Gateau 