A perfect treat for diabetics or banters, these Matcha Cheesecake bites are super simple to make (although they require a touch of patience, trust me, it's worth it).
Matcha Cheesecake Bites
- 4 cups Cottage Cheese, close to room temperature
- 1 tsp Vanilla Extract
- 1½ tsp Powdered Stevia leaf + ¾ cup Xylitol
- 2 tbs JustMatcha Culinary Matcha
- ⅓ cup Raw Coconut Butter, melted
- ¼ cup Homemade Metamucil (½ Xylitol, ½ Psyllium Husk) + 1 tbs Psyllium Husk
- Shredded Coconut (for coating)
- Line an 8” brownie pan with baking paper.
- In a high-speed blender or food processor (OmniBlend is the way to go!), add the cottage cheese, vanilla extract, stevia and xylitol, and matcha powder. Blend until completely smooth.
- While blending, pour in the melted coconut butter. Sprinkle in the homemade metamucil.
- Scoop the mixture into your lined pan and smooth out the surface. Place the pan in the freezer for 2 hours.
- Place the shredded coconut in a large bowl.
- Slice the cheesecake bites into pieces (they will be a bit sticky, but once they're coated in the coconut they won’t be!). Coat the squares with the shredded coconut, then place on a large serving plate.
- Refrigerate uncovered overnight and serve the next day (You can serve them immediately if you want to, but they’ll be really soft at this point…they're much better the next day).
- Keep stored in the fridge.
Need more matcha and OmniBlend inspiration? Do yourself a favour and checkout The Good Roots for some matchamazing recipes!