I have been trying to create an AIP cheesecake for a long term. i've visible one of a kind variations floating round on Instagram from vegetarian-targeted bills i am following and they usually look so beautiful and so healthful! Vegetarians surely have a knack for decorating meals, incorporating fruit, plants, nuts, and seeds to create an distinguished and high-priced look. you notice, the way food is offered is as vital to me because the great of the substances and the workability of the recipe. Then these days certainly one of my daughters offered this vegetarian cookbook and there was an insanely precise matcha green tea cheesecake in there. The simplest problem is that traditional vegetarian cheesecakes depend closely on nuts for the crust and even the filling (cashews). since nuts are a massive no-no at some stage in the strict removal phase of the Autoimmune Protocol, I decided to create my personal model, completely allergen-loose, with none nuts or dairy.

Kitchen Stronger

This No-Bake Matcha green Tea Cheesecake is a first-rate and particular dessert to percentage for any birthday celebration. although it seems state-of-the-art, the recipe is quite simple and requires only a few smooth-to-find elements.

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

Kitchen Stronger

commands

To make the crust: If the use of a normal cake pan, line the bottom and sides with parchment paper. If the use of a springform pan, line handiest the lowest.
combine shredded coconut, dates, and coconut oil in a food processor. blend on high until coconut mixture turn out to be grainy, approximately 20 seconds.
switch to the bottom of the pan and spread crust flippantly with your fingers or a spatula, ensuring the mixture is packed firmly. Refrigerate even as you prepare the filling.
To make the filling: Sprinkle gelatin powder over warm water and let it take a seat for a few minutes.
meanwhile, combine coconut cream, honey, and matcha powder in a meals processor. mix on excessive for 10 seconds.
Going back to the gelatin combination, whisk promptly to dissolve the powder, ensuring there are no lumps.
switch gelatin mixture to the meals processor and blend on excessive for any other 15 seconds.
carefully pour liquid aggregate into the pan, making sure you do not disturb the crust.
Refrigerate till absolutely firm (as a minimum 6 hours, in a single day is better).
To unmold, genuinely pull out the parchment paper or, if you used a springform cake pan, insert a knife across the aspect of the pan and run it all the manner around so the cheesecake doesn't persist with the perimeters.
Garnish with dried lavender plants earlier than serving. Bon appetit!