Spring is in the air and to celebrate we’ve created these delicious Matcha & Mint Cheesecake Bars packed with wholefood ingredients. Bursting with fresh, zingy flavors, they are the ultimate spring treat.
The velvety matcha & peppermint cream cheese is layered on a crunchy granola base made with our Low Sugar granola. Naturally packed with protein, healthy fats & fibre.
Ingredients
Granola base layer:
2 cups granola
2 tbsp ghee
2 tbsp almond butter
1 tsp vanilla
Matcha cream cheese layer:
1.5 cups raw cashews soaked for at least 2 hours in boiling water then drained
1/4 cup maple syrup
1 tub cream cheese
1 tsp high quality peppermint essence
1 tbsp matcha powder & more for dusting
Method
Blitz granola in a food processor until it is like sand. Melt the ghee, vanilla and almond butter and combine with granola. Press into a rectangle dish lined with baking paper and place in the fridge to set while making the filling.
Drain the cashews and place into a blender with matcha powder, peppermint, maple syrup and 1/3 cup of the cream cheese. Blend until smooth and silky.
Whip in the remaining cream cheese by hand until smooth.
Pour the filling over the base and let it set in the fridge overnight. Dust with matcha before cutting into squares or slices. Keep in the fridge for 3 days in an airtight container.