Ingredients:

For the Crust

• 200g NUA Naturals Hemp seeds

• 95g Walnuts

• 1 cup Medjool dates, pitted

 

For the Filling

• 2 tbsp. NUA Naturals Vanilla Matcha Latte 

• 3/4 cup Coconut cream

• 60ml Lemon juice

• 130ml Agave syrup or Maple Syrup

• 115g Cashews (soaked)

 

For the Chocolate Drizzle:

• 3 tbsp. NUA Naturals Coconut Oil

• 2 tbsp Nua Naturals Cacao powder

 

 

Instructions:

For the Crust:

• Put dates in a blender and blend. Remove from the blender and set aside.

• Blend together the walnuts and hemp seeds until they form a grainy texture.

• Add in the dates and blend evenly until evenly incorporated. T

​For the filling:

• Blend together all of the cheesecake ingredients until a creamy consistency. If the mixture isn't blending well, add more coconut cream to help it out.

• Evenly distribute the mixture into a springform pan or muffin tins, atop the crust.

• Cover the cheesecake with parchment paper or cling film and place in the freezer for 4- 5 hours or until set.

Chocolate Drizzle

• Melt the coconut oil and mix together with the cacao powder and 2 tbsp. Agave Nectar.

• Drizzle over the hemp seed matcha cheesecakes when you're ready to dig in!

 

Recipe originally from www.thecrunchychronicles.com