Green tea Cheesecake
Green tea Cheesecake (WF, GF, DF, V, VG, FF (omit dates))
1 springform pan
1 high powered blender
5 ripe bananas
½ cup coconut oil melted
1-2 tbsp Rice malt syrup
1 tbsp Green tea powder
1 tbsp cocoa powder
2 tsp Himalayan salt
8 dates, remove seeds
2 cups – 2 ½ cups almonds, soaked overnight and drained to dry
To make the crust, blend the dates and almonds on high till the mixture sticks well. To make the crust fodmap friendly, replace the dates with ½ cup more almonds and 1 tbsp rice malt syrup (add last, blend the almonds fine first). Pour the crust into the springform pan.
Add 1 tbsp of cocoa powder and 1 tsp Himalayan salt. Mix all these ingredients well with a spoon in the springform pan before pressing it down firmly with your hands.
Place crust in the springform pan into the freezer while you make the cheesecake.
For the filling:
In a blender, add 5 ripe bananas, ½ cup coconut oil (melted), 1 tbsp green tea powder, 1 tbsp rice malt syrup and 1 tsp Himalayan salt. Blend these ingredients on high until you achieve a creamy consistency. A tip is to blend the bananas first before adding the rest of the ingredients.
Take the springform pan out and pour the ingredients in the springform pan. Spread it evenly and freeze in the freezer for at least 8 hours.
To serve: Take the cake out and release the clasp of the springform pan. Cut a slice and allow the cake to thaw for at least 30mins before serving. If you cannot finish the cake, please keep it in the freezer as it will go mushy if kept in the fridge.