Matcha is the powdered green tea used in the traditional Japanese tea ceremony. It’s loaded with antioxidants, and gives an unusual flavor to this non-dairy, unbaked “cheesecake.”
- 3 green tea bags
- 1 cup rolled oats
- 8 chopped pitted dates
- 2 Tbsp. and 1 tsp. coconut oil
- 3 Tbsp. concentrated green tea made with 3 tea bags (see step
- 2 boxes (13 oz each) of firm Mori-Nu brand silken tofu
- 1½ tsp. macha (green tea powder)
- ? cup concentrated green tea
- Stevia powder to taste
- First make a concentrated brew of green tea using 3 green tea bags in ½ cup boiling water. After steeping for 10 minutes, discard bags, and let tea cool.
- Grind oats and pitted dates in a blender or food processor into a course but well-combined mixture. Pour into a mixing bowl.
- Warm the coconut oil (which is solid at room temperature) to liquefy it, in the microwave or on stovetop. Work it into the oat/date mix with a fork.
- Add just enough (liquid) green tea so the mixture hangs together when pressed with fingers.
- Press this into an 9-inch pie pan with a fork or your fingers. Press the dough up the sides of the pan about ¼ inch short of the top.
- Open 2 packages of tofu and drain off excess liquid.
- Blend tofu in a blender or food processer with up to ? cup of the concentrated green tea—only enough to get a smooth mixture. (This is to minimize any excess liquid running off the pie after itís made. If this happens, just spoon it off. The pieís fine).
- Sweeten to your taste with stevia powder.
- Pour into pie shell and chill at least an hour until set.
Now It's Your Turn: What's your favorite green tea dessert?
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