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:⁠
⁠ Matcha Kiwi Cheesecake Layer⁠
  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.