Foodie Vlogs - Vegan Matcha Cheesecake Edition - Matcha Dessert Recipe Testing + Packing & Getting Ready To Travel During Corona

Hey guys!

How is everyone feeling today?

I'm very curious what you guys think about immunity. It's not a subject I have heard a lot recently and I think it's really important to do everything you can to keep your immune system strong especially right now. What are you doing specifically for your health?

So these messages to you guys in my videos are almost like my diaries. I talk about what's going on in my life and what is going on in my mind. I always do my best to stay positive and look at the brighter side of things and in the past year we've started to reflect on what we are grateful for. You'll see what I'm talking about in the first few minutes of the video, but I'm starting to figure some things out.

So on a more positive note we are finally starting something we have been working on for a long time! A matcha brand and guess what! We found the best matcha we've had so far and after months of testing we're almost ready to introduce everyone to @nekomatcha! Does anyone here know what Neko means? We have been drinking matcha pretty much daily since we met and after our last trip to Kyoto and exploring matcha in Uji we wanted to introduce a matcha so tasty that you wouldn't need anything but matcha powder and water.

So I'm going to be leaving for work in a few hours so I'm excited to read your comments. I hope everyone subscribes and if you're knew to the community let me know!

xx

Sanne

p.s. anyone planning on making this at home?

Oh! What do you guys think about our slogan "So Matcha Better"?

Ingredients crust:
- 1.5 cup of gluten free oats
- 1.5 cup of almonds
- 1/4 tsp sea salt
- 4 tbsp coconut sugar
- 4-6 tbsp melted coconut oil.

Filling:
- 2 package ( about 300g) silken tofu
- 2/3 cup full fat coconut milk
- 4 tbsp coconut sugar
- 2 lemon zest and juice
- 2 tbsp arrowroot
- 4 tsp pure vanilla extract
- 2 tbsp matcha powder

Method:

Bake the crust for 20 minutes on 350F, after add the filing and bake for another 30 minutes. Let it cool for 30 minutes on room temperature and transfer to the fridge for another 2.5 hours.

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