Ingredients:
For the base -
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½ cup almond flour (I used Sukrin)
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½ cup coconut flour
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2 tbsp natural sweetener (I used Truvia stevia)
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1 tsp vanilla extract
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3-4 tbsp almond milk
Preheat the oven to 190 degrees C and grease 6 muffin tins, ideally silicone. Stand this on a baking tray.
Place the coconut flour, almond flour and sweetener in a large bowl and stir well. Pour in the vanilla and milk gradually, mixing well to form a soft dough – if it’s still crumbly, add more milk or water; if too wet, add a little more coconut or almond flour.
Divide this between the 6 muffin tins and press the dough into the base, evening it out and making sure it only reaches up to about ¼ (or ⅓ max) of each one.
Bake for about 5-8 minutes, until golden and firmed up.
For the cheesecake filling -
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1 x pack silken tofu (I used Mori-Nu)
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2 tbsp Quark or fat-free thick Greek yogurt
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2 tablespoons maple syrup
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3 tablespoons stevia (Truvia)
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1 tbsp cornflour
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1 egg
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2 teaspoons Mighty Matcha tea powder
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1 tsp vanilla extract
Simply place everything in a blender and whizz up until smooth.
Also -
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3 large strawberries
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3 heaped teaspoons no added sugar strawberry jam
Once your cheesecake bases have been in the oven for 5-8 minutes, remove then spread each one with ½ teaspoon jam over each. Place half a strawberry (cut side down) in the middle of each, then pour over the matcha mixture to fill up to the top and cover the strawberry.
Bake for about 15-20 minutes until slightly golden, firm and cooked through. Remove from the oven and leave to cool completely in the tin. Remove then chill in the fridge.
For the chocolate drizzle -
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1 tablespoon coconut oil
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1 tablespoon maple syrup
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2 tablespoons cacao powder
Gently melt the coconut oil and maple syrup in a small pan, then whisk in the cacao powder to create a chocolate sauce. Drizzle over each cheesecake - then enjoy! Keep in the fridge for up to 3 days.