Mini Matcha White Chocolate Cheesecakes 
with
Marshmallow Whip Frosting

Here's what you'll need:


Ingredients:

Crust:

• 8 pitted dates (soaked)
• 1/4 C unsweetened shredded coconut
• 1/2 C GF oats
• 1 tsp vanilla

Filling:

• 1 C raw cashews (soaked overnight)
• 1/4 C maple syrup
• 1/4 C almond milk
• juice of 1/2 lemon
• 1 small handful fresh washed spinach (or I used one cube of spinach pre frozen in an ice cube tray, thawed and drained) to enhance colour.
• 2 tsp matcha powder
• 2 Tbsp melted cocao butter
• 1/4 tsp pink sea salt


Frosting:


• 1/4 C aquafaba (chickpea water drained and strained from a can of chickpeas)

• 1/4 C organic cane sugar

• 1 tsp vanilla

• 1/8 tsp agar agar

• 1/8 tsp cream of tartar

• 1 tsp arrowroot powder


Instructions:


•Line muffin tin with parchment liners.
•Blend crust ingredients in food processor until it starts to come together. Press into bottom of liners and place in freezer.
•Add all filling ingredients to blender. Blend until smooth. Divide evenly over crusts and smooth. Lift muffin tin off the counter a couple of inches and drop a few times to work out any bubbles.
•Freeze at least 2 hours or overnight. 

•Line muffin tin with parchment liners.
•For the Frosting: Add aquafaba to a medium sized mixing bowl. Mix on high with an electric mixer for about 2-3 mins or until it starts to look frothy.
• Add sugar little by little and continue to mix for another 3 or so mins.
• Add remaining ingredients.
• Mix until it forms peaks when beaters are removed. If it seems a little runny, add more sugar 1 Tbsp at a time. Don't worry about over mixing, it took me around 10 mins total.

•Enjoy!