So it’s with great delight and this dairy-free, gluten-free No-Bake Matcha Cheesecake that I welcome this new trend rippling through Hipsterville.
Using a combination of coconut cream and cashews for the “cheese” base, I’ve also added gelatin to help set it. (I just love including high quality, grass-fed gelatin to my food whenever it makes sense to add extra nutritional kick!)
WFN’s Coconut Syrup is my sweetener of choice lately. To me, the flavor is a cross between caramel, dates, and maple syrup. And now I have two loves — matcha and coconut syrup!
I must say, combining my two loves in one has created a beautiful, easy, No-Bake Matcha Cheesecake!
Have you ever had matcha? What is your favorite way to use it?
No-Bake Matcha Cheesecake (Dairy & Gluten-Free)
Mix it up with this green tea matcha cheesecake that is both gluten and dairy-free.
Emily Uebergang is a writer, ecoprenuer and globetrotting gypsy who transitioned from the urban jungle to a working farmstead in the beautiful mountains of the Manning Valley in New South Wales, Australia. You can follow her journey on her blog, The Urban Ecolife, and her farmstead at Ginger and Brown.
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