Vegan Matcha Kiwi Cheesecake Tart

Vegan Matcha Kiwi Cheesecake Tart

Made with Let's Do Organic Heavy Coconut Cream and Native Forest Organic Cold Pressed Virgin Coconut Oil by @delight.fuel

This smooth and creamy vegan matcha kiwi tart is at gluten-free, refined sugar-free, and vegan.

⁠ Servings: 8-10 slices⁠ Prep time: 15 min⁠ Cook time: 20 min ⁠ Additional time: 2 hours ⁠ ⁠ Crust:⁠

• 1½ cups gluten-free oats

• ½ cup raw almonds⁠

• 5 tbsp Native Forest Organic Cold Pressed Virgin Coconut Oil (melted)

• 2 tbsp maple syrup⁠

⁠ Matcha Kiwi Cheesecake Layer⁠

• 1½ cans Let's Do Organic Heavy Coconut Cream or coconut milk (solid part*)⁠

• ⅓ cup light agave/maple syrup⁠

• 2 tbsp Native Forest Organic Cold Pressed Virgin Coconut Oil

• 1½ cup cashews (soaked)**⁠

• 1 fresh kiwi (peeled)⁠

• 1 tbsp matcha powder⁠

Instructions:⁠

1. Preheat the oven to 350F and grease an 8 inch tart pan with melted coconut oil.

2. For the crust add oats and almonds into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake for about 10-15 minutes until the crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.⁠

3. In the meantime prepare kiwi matcha creme. In a small saucepan add coconut cream, agave/maple syrup, coconut oil and matcha powder. Heat over low heat until combined and set aside.

4. Add cooled down coconut mixture, fresh kiwi and soaked cashews into a food processor or high speed blender and process for about 5-10 minutes until completely smooth.

5. Pour mixture into the tart. Refrigerate for about 2-3 hours or freeze for 30 minutes to 1 hour until tart has set.⁠

6. Garnish with fresh kiwi and serve immediately.

7. Store leftovers in the refrigerator for up to two days.

8. Notes *refrigerate coconut milk/cream overnight and use solid part only for recipe. **soak cashews overnight or for at least 4 hours.