Matcha and Lime Vegan Cheesecake
Ingredients
Base
- 155g (1 1/2 cups) @paleofoodsco Granola
- 3 Tbsp Coconut Oil
- 2 Tbsp Almond Milk
Filling
- 150g (1 cup) Cashew Nuts
- 20g (1/2 cup) Vanilla Protein
- 3 Tbsp Fruit Syrup
- 50ml Almond Milk
- Handful of Spinach
- Tsp Matcha Powder
- Juice of 1 Lime
Preparation
Soak cashew nuts in water for at least an hour
Melt the coconut oil
Blend together the granola with the melted coconut oil and almond milk.
Press this mixture into a square lined tin.
Blend together the filling ingredients and place on top of the base.
Place in the fridge for a few hours to set or in the freezer for an hour.
