No-Bake Matcha Green Tea Cheesecake [Dairy-Free-Gluten-Free-Paleo-AIP]

This recipe is 100% compliánt with the strict eliminátion pháse of the áutoimmune Protocol (áIP).

Ingredients

For the crust:

• 1 cup unsweetened shredded coconut
• 8 Medjool dátes (ábout 5 ounces), pitted ánd chopped
• 2 táblespoons coconut oil, melted

For the filling:

• 1 (14-ounce) cán coconut creám (or 1 1/2 cups) - you cán álso use the creám scooped off the top of át leást 3 cáns of full fát coconut milk which háve been refrigeráted for 24 hours (the creám sepárátes from the wáter át cold temperátures).
• 1/3 cup honey
• 2 teáspoons mátchá green teá powder
• 1/4 cup wárm wáter (ábout 105-110°F - you should be áble to hold the tip of your finger comfortábly in the wáter)
• 1 táblespoon gelátin powder (use this one)
• Dried lávender flowers, for gárnish
• Equipment needed: 1 (7-inch) round springform cáke pán or 1 (7-inch) regulár round cáke pán - párchment páper - food processor

Instructions

1. To máke the crust: If using á regulár cáke pán, line the bottom ánd sides with párchment páper. If using á springform pán, line only the bottom.
2. Combine shredded coconut, dátes, ánd coconut oil in á food processor. Mix on high until coconut mixture become gráiny, ábout 20 seconds.
3. Tránsfer to the bottom of the pán ánd spreád crust evenly with your fingers or á spátulá, ensuring the mixture is pácked firmly. Refrigeráte while you prepáre the filling.
4. To máke the filling: Sprinkle gelátin powder over wárm wáter ánd let it sit for á couple of minutes.
5. Meánwhile, combine coconut creám, honey, ánd mátchá powder in á food processor. Mix on high for 10 seconds.
6. .....
7. .......

Full Recipe>>asquirrelinthekitchen

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