No-Bake Matcha Green Tea Cheesecake [Dairy-Free-Gluten-Free-Paleo-AIP]
Prep time
Total time
This recipe is 100% compliant with the strict elimination phase of the Autoimmune Protocol (AIP).
Author: Sophie Van Tiggelen
Recipe type: Dessert
Cuisine: Paleo Autoimmune Protocol
Serves: 6-8
Ingredients
- For the crust:
- 1 cup unsweetened shredded coconut
- 8 Medjool dates (about 5 ounces), pitted and chopped
- 2 tablespoons coconut oil, melted
- For the filling:
- 1 (14-ounce) can coconut cream (or 1 1/2 cups) - you can also use the cream scooped off the top of at least 3 cans of full fat coconut milk which have been refrigerated for 24 hours (the cream separates from the water at cold temperatures).
- 1/3 cup honey
- 2 teaspoons matcha green tea powder
- 1/4 cup warm water (about 105-110°F - you should be able to hold the tip of your finger comfortably in the water)
- 1 tablespoon gelatin powder (use this one)
- Dried lavender flowers, for garnish
- Equipment needed: 1 (7-inch) round springform cake pan or 1 (7-inch) regular round cake pan - parchment paper - food processor
Instructions
- To make the crust: If using a regular cake pan, line the bottom and sides with parchment paper. If using a springform pan, line only the bottom.
- Combine shredded coconut, dates, and coconut oil in a food processor. Mix on high until coconut mixture become grainy, about 20 seconds.
- Transfer to the bottom of the pan and spread crust evenly with your fingers or a spatula, ensuring the mixture is packed firmly. Refrigerate while you prepare the filling.
- To make the filling: Sprinkle gelatin powder over warm water and let it sit for a couple of minutes.
- Meanwhile, combine coconut cream, honey, and matcha powder in a food processor. Mix on high for 10 seconds.
- Going back to the gelatin mixture, whisk briskly to dissolve the powder, ensuring there are no lumps.
- Transfer gelatin mixture to the food processor and mix on high for another 15 seconds.
- Carefully pour liquid mixture into the pan, ensuring you don't disturb the crust.
- Refrigerate until completely firm (at least 6 hours, overnight is better).
- To unmold, simply pull out the parchment paper or, if you used a springform cake pan, insert a knife around the side of the pan and run it all the way around so the cheesecake doesn't stick to the sides.
- Garnish with dried lavender flowers before serving. Bon appetit!
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/no-bake-matcha-green-tea-cheesecake-dairy-free-gluten-free-paleo-aip/