Matcha and Pandan Raw Cheesecake
Ingredients
Base
- 4 pitted medjool dates 65g
- 1/2 cup almond 70g
- 1/2 cup gluten-free rolled oats 50g
- 1/2 tbsp coconut oil
- 1/4 tsp pink salt
Pandan layer
- 1 cup cashew nuts, soaked
- 1/2 cup full fat coconut milk
- 1/4 cup maple syrup
- 2 tbsp melted cacao butter
- 2 tsp Pandan powder
- 1/8 tsp pink salt
Matcha layer
- 1 cup cashew nuts, soaked
- 1/2 cup full fat coconut milk
- 1/4 cup maple syrup
- 2 tbsp cacao butter
- 1/2 tbsp matcha powder
- 1/8 tsp pink salt
Preparation
Base
Place all base ingredients in a food processor and process until combined.
Firmly press the mixture into the base of the silicone moulds.
Pandan layer
Add all ingredients in a processor and process until smooth.
Add more sweetener and lemon if desired.
Pour mixture over the base.
Place in the freezer until solid.
Matcha layer
Repeat the same process for the Pandan layer.
Pour mixture over the set Pandan layer and freeze overnight.
Serving
When ready to serve, remove cheesecake from mold and garnish with fruits.
Allow to thaw for a few minutes before eating.
