Layered Matcha Vegan Cheesecake

Ingredients:

Base;

• 1 cup walnuts
• 12 dates
• 2 tbsp coconut oil
• Pinch of sea salt

Topping;

• 3 cup cashews, soaked either overnight or in boiling water for 1 hour
• 1 1/2 cup coconut cream
• 3/4 cup pure maple syrup or rice bran syrup
• 1 tbsp vanilla bean paste
• 1 tbsp matcha powder

Method:

1. Process the base ingredients in a food processor until it resembles crumbs and sticks together when pressed.
2. Spoon mixture into a tart pan and press down with the back of a teaspoon (or fingers), place in the freezer for 10-20 minutes.
3. Add all the cheesecake ingredients except the matcha and vanilla into your food processor and process until smooth (this can take up to 5-8 minutes).
4. Split the mixture into two bowls. In one bowl add the matcha powder and stir until completely combined and then pour the vanilla paste into the other bowl and stir until completely combined.
5. Pour half of the matcha mixture into the base and smooth over with the back of a teaspoon and place into the freezer for 30 minutes to set.
6. Pour the whole of the vanilla mixture into the base and smooth over with the back of a teaspoon and place into the freezer for 30 minutes to set.
7. Pour the rest of the matcha mixture into the base and smooth over with the back of a teaspoon and place into the freezer for 4 hours or overnight
8. Dust with matcha powder for garnish
9. Keep stored in the freezer in an airtight container and defrost in slices for approx half an hour when ready to serve.