Recipe: Matcha Hibiscus Cheesecake Bites (Vegan)
We love a good cuppa matcha around here, but are constantly inspired to find creative ways to infuse and dust our matcha in and on nearly everything. Truffles, treats, sweets and everything in between. These decadent little "cheesecake" indulgences satisfy all of those sweet spots and are just as suitable for breakfast as they are for dessert.
A macadamia nut and pumpkin seed crust is layered with a matcha-infused cashew and coconut filling followed by a subtly sweet hibiscus layer that we've of course infused with our apothecary adaptogenic goods. Garnished with bits of dried rose petals and calendula, it's a lovely no-bake fix that’s rich, and deeply wholesome.
Matcha Hibiscus Cheesecake Bites
Macadamia & Pumpkin Seed Crust
1/2 cup Raw Pumpkin Seeds
1/2 cup Raw Macadamia Nuts
6 organic Medjool Dates
2 tbsp Coconut Oil
1 cup Almond Meal
1/4 cup dried, Shredded Unsweetened Coconut
In a food processor, process pumpkin seeds and macadamia nuts into a coarse powder. Add in 3 of the dates + coconut oil, blend until well combined. Add the other 3 dates, almond meal and shredded coconut. Blend until well combined.
Take the crust mixture, and using your hands, press evenly throughout a nonstick loaf pan until the entire bottom is covered. Place pan in the freezer to chill while you make the filling.
Matcha Cheesecake Layer
1 cup Raw Cashews, soaked in water in the refrigerator overnight
1 can full fat Coconut Milk
2 tbsp pure Maple Syrup, or preferred sweetener
1 tbsp Coconut Oil
1 tbsp Tocos
1 tbsp Maca Powder
2 tsp (Boketto) Matcha
2 tsp Lucuma Powder
small dash Himalayan pink salt
Drain the cashews from the soaking water and then blend all filling ingredients in high-speed blender or food processor until completely smooth. Pour filling over crust and use a spoon to evenly distribute. Place in freezer while preparing the hibiscus cheesecake layer.
Hibiscus Cheesecake Layer
1 cup Raw Cashews, soaked in water in the refrigerator overnight
1 can full fat Coconut Milk
2 tbsp pure Maple Syrup, or preferred sweetener
1 tbsp Coconut Oil
1 tbsp Tocos
2 tsp Mangosteen Hibiscus Powder
2 tsp Lucuma Powder
1/2 tsp Schisandra Berry Powder
small dash Himalayan Pink Salt
Drain the cashews from the soaking water and then blend all filling ingredients in high-speed blender or food processor until completely smooth. Pour filling over matcha cheesecake layer and use a spoon to evenly distribute.
Garnish as desired and then allow tart to set in the freezer for 1-2 hours. Store in an airtight container in the freezer or refrigerator. Will keep for quite a while in the freezer, just remove 30 minutes before serving, or move to the refrigerator several hours before serving.
Makes 12-15 “bites” depending on the size of the cut.
