Chia Cheesecake Bars with Matcha Frosting

I was thinking the other day of how I could make a cheesecake that’s not made of nuts or coconut. Then, by accident, I made such a huge amount of chia pudding and didn’t know what to do with all of it, so I blended it and put it in the freezer. It came out delicious, and I knew I had the recipe I needed to make these chia bars. They are like creamy ice cream, sweet, melt-in-your-mouth deliciousness. Raw, healthy, full of goodness, easy to eat right from the freezer. And, don’t be intimated by the list of ingredients. This recipe is all about throwing stuff in the blender and waiting ten seconds, then pouring it into layers. It’s not hard, but will wow anyone you serve it too. Feel free to substitute ingredients, just make sure the consistency is right.

The chia nutrient profile consists of; fiber, protein, omega 3 & 6, calcium, copper, phosphorus, potassium, zinc, vitamins A, B, E, and D, sulphur, iron, iodine, magnesium, manganese, niacin, thiamine, essential fatty acids such as alpha linoleic and linoleic acid, and antioxidants. This seed is a true winner for skin health, aging, digestion, essential nutrition, heart health, diabetes, energy and metabolism, bones and muscles, dental health, and fighting cancer. The soaking process, which essentially sprouts them, turns them into a gelatinous pudding. The ratio is 4 parts water to 1 part chia, and can be eaten as soon as 10 minutes later.

Matcha comes from a sophisticated process of steaming green tea leaves then grinding them into a powder. Ancient Chinese and Japanese Buddhists started preparing this tea for meditation ceremonies, and now it’s recently become popular among modern culture. You’d need 20 cups of leaf green tea to equal the potency of one cup matcha. Matcha strengthens the immune system, helps burn fat, improves metabolism, lowers bad cholesterol, regulates blood sugar, provides energy and endurance, boosts brain function and memory, helps detoxify the body, and brings about a sense of calm and tranquility while remaining alert. It’s also loaded with chlorophyll (great for the liver), vitamins, amino acids, and minerals.

Brazil nuts are seeds that grow from Brazil nut trees, which are some of the tallest trees in the world found in the Amazon. These trees can grow up to 200 feet tall, live anywhere from 500-800 years, and produce an abundance of 250 pounds of Brazil nuts a year. It’s actually illegal to cut these trees down in Brazil. They are the most selenium rich food in the world. Selenium is an important mineral for lifting mood and alleviating depression, thyroid control, antioxidant activity, anti-inflammation, anti-cancer, heart protectant, and helps to reduce heavy metals in the body including mercury. They also contain Ellagic acid, a powerful anti-inflammatory (in addition to the selenium), is neuroprotective, anti-cancer, and anti-mutagenic. These nuts are heart healthy, full of essential unsaturated fatty acids, selenium, magnesium, copper, manganese, phosphorus, thiamine, calcium, potassium, iron, zinc, and vitamin E.

Chia Cheesecake Bars with Matcha Frosting

Chia Cheesecake Bars with Matcha Frosting

Yields: 12 servings

  • Crust
  • 1/2 cup Brazil nuts
  • 1/2 cup raw buckwheat groats
  • 2 tbsp coconut oil
  • 2 tbsp carob or cacao powder
  • 1/4 cup agave or maple syrup
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • Chia Cheesecake
  • 1/2 cup chia seeds
  • 2 tbsp oats
  • 4 1/3 cups coconut, almond, or cashew milk
  • optional- 2 tbsp coconut cream or milk (only the solidified part, leave the liquid behind. You can achieve this by putting the can in the fridge for 30 minutes until the contents separate and you can spoon it out)
  • 2 tbsp coconut oil
  • 1/4 cup coconut sugar
  • 6 Medjool dates without pits
  • Matcha Frosting
  • 1 tbsp matcha
  • 2 tbsp melted coconut oil
  • 1 tbsp agave or maple syrup
  • 2 tbsp coconut milk

Blend all the crust ingredients in a food processor and put to the sides. You can always substitute the nuts for another type, such as raw almonds, walnuts, or cashews, or even steel cut oats. Put to the side.

Soak the chia seeds in the coconut milk for 15 to 30 minutes. When it's ready, blend it with all the other ingredients. It should be medium thick. If you need to add more coconut milk for blending, add a tablespoon at a time, but be careful not to thin it too much.

Press the raw crust into a 8x4 glass pan or cake pan with detachable sides. Make sure it is not too thick, no more than a quarter inch. Lining the bottom with wax paper helps it cut better, or you can oil the pan well. Pour the chia cream over the crust and sprinkle with cinnamon and a few pinches coconut sugar.

Whisk or blend all the matcha frosting ingredients together well and keep to the side in a warm place. If it gets cold the frosting will solidify and will be difficult to pour on the cheesecake. You may want to warm it slightly just before topping.

Put the cheesecake in the freezer. After 2 hours, pour the (warm) matcha frosting on top and place back in freezer for another few hours. It could take 4-5 hours to get completely firm. Test it with a knife or cut it slightly to make sure it won't spill out of the middle when cutting.

When it is cold and solid, take it out of the freezer and cut into squares and eat. Put the uneaten squares back in the freezer to hold it's form.

  • Total time: 5-6 hours
Chia Cheesecake Bars With Matcha Frosting 6
Chia Cheesecake Bars With Matcha Frosting 7
Chia Cheesecake Bars With Matcha Frosting 8
Chia Cheesecake Bars With Matcha Frosting 9
Chia Cheesecake Bars With Matcha Frosting 10
Chia Cheesecake Bars With Matcha Frosting 11
Chia Cheesecake Bars With Matcha Frosting 1
Chia Cheesecake Bars With Matcha Frosting 2
Chia Cheesecake Bars With Matcha Frosting
Chia Cheesecake Bars With Matcha Frosting 3
Chia Cheesecake Bars With Matcha Frosting 5

Trackback from your site.

Leave a comment

Sign up for occasional recipes sent straight to your inbox

2017 © beautifulvegankitchen. All Rights Reserved.