Matcha Cheezecake Brownies
Happy St. Patrick's Day! 🍀
We'll take any excuse to make a matcha infused dessert! These festive Matcha Brownies will ensure you have a shamrockin' good time with natural sugars for a low sugar snacks!
We love matcha powder as a superfood healthy ingredient because it's incredibly high in antioxidants, has been known to protect the liver, support immunity and increase brain function. That's a pretty good lucky charm!
- 1 cup walnuts
- 1 cup almonds
- ¼ cup cacao nibs
- ½ cup cacao powder
- ¼ cup maca powder
- 2 cups pitted dates
- ¼ cup peanut butter
- ½ tsp sea salt
- 1 cup cashews (soaked over night)
- ¼ cup dairy free yogurt
- 1 tsp vanilla
- 2 tsp matcha
- ¼ cup maple syrup
- ¼ cup virgin coconut oil
- ½ lime, juiced
- ½ cup coconut cream
- ½ tsp spirulina
- Remove pits from dates and cover with hot water for 15 minutes.
- Place walnuts and almonds in a food processor and pulse to break down. Add in cacao nibs, cacao powder, maca powder and pulse 5-7 times again.
- Drain dates and add to food processor with peanut butter and sea salt. Pulse to combine. Crust should stick together when you pinch it.
- Transfer to a 8x8 parchment lined tin and press firmly into pan. Place in freezer while you make cheezecake layer.
Drain cashews and give them a good rinse. Add all cheezecake layer ingredients to a high speed blender. Blend on high until you have a smooth consistency, scraping down sides as needed.
Pour cheezecake over prepared crust. Tap the pan several times to release any air bubbles.
Place back in freezer for 4 hours or until fully set and firm to the touch.
When ready to serve, remove from freezer and place in fridge for 2 hours to de-thaw. Alternatively, you could place on counter at room temperature. Sprinkle with Rawcology Matcha Latte Coconut Chips. Use the parchment paper to lift out cheezecake and cut into squares. Enjoy!