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Matcha Lime Cheesecake Bars

This creamy decadent dessert tastes like a combination of cheesecake, key lime pie, and matcha pudding cake. With minimal ingredients, this recipe is super easy and fun to make! This recipe is vegan, gluten-free, oil-free, and refined-sugar free!

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Servings: 6

Prep Time: 00:30

Cook Time: 00:45

Crust

1/2 cup instant or rolled oats

1/2 cup raw almonds

4 tablespoons maple syrup

1/4 teaspoon salt

2 - 3 tablespoons coconut milk or almond milk

Filling

2/3 cup cashews, soaked and drained

3/4 cup coconut yogurt

1/3 cup maple syrup

2 juice of limes

1 teaspoon matcha powder

2 teaspoons tapioca flour

3 strawberries, sliced

1/2 tablespoon lime zest (optional)

1 teaspoon powdered sugar (optional, for garnish)

Preparation

1Preheat oven to 375 degrees fahrenheit.

2First let's make the crust. In a blender combine all of the crust ingredients. I like to start with the almonds by themselves so they get ground into a powder, then add the oats until they are also powdery, and then the remaining ingredients usually blend in nicely from there. You may have to scrape down the sides of the blender a few times to get it combined. Mixture should be sticky but not too wet.

3Line a small baking dish (I used a 6x8 inch glass dish) with parchment paper. Then scoop in the batter for the crust and press to form an even layer of crust along the bottom of the baking dish. Place in the oven and bake for 15-20 minutes or until it is lightly golden brown.

4While the crust bakes, combine all of the filling ingredients in the blender until combined. Taste to adjust sweetness and tartness by adding more maple syrup or lime juice to suit your tastes. Pour this mixture evenly over the crust in the baking dish, then bake for 18 minutes.

5Remove from oven and let stand for 10 minutes, then place in the fridge to set overnight or at least for 5+ hours.

6Top with sliced strawberries and a sprinkle of powdered sugar if desired. Then carefully cut into 6 bars. Store in the fridge for up to one week.

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