Pistachio and Matcha Cheesecake
Ingredients
Base
- 3/4c pistachios
- 1/4c shredded coconut
- 1/4c almond flour
- 1/2c dates soaked for 30 minutes
- 1T melted coconut oil
- A pinch of salt
Cheesecake layer
- 1c cashews soaked overnight
- 1/2c coconut cream
- 1/4c coconut oil melted
- 2T maple syrup
- 1t vanilla bean paste
- 2-3t matcha powder – depending on your taste
- A pinch of salt
Preparation
Place all base ingredients into a food processor and process until the mixture holds together. Do not over blend, you want this to be a chunky base.
Press the base mixture into a springform 5-inch tray or lined loaf tin and set aside.
Place all cheesecake layer ingredients into a high powered blender and blend until silky smooth. You may need to scrape down the sides and blend again a few times.
Pour the cheesecake mixture on top of the base layer and spread evenly.
Place the slice in the freezer to set for at least two hours, preferably overnight.
Once removed, allow to thaw for 10 or so minutes and remove from the tin. Using a sharp hot knife, cut into pieces. I made 8 larger slices.
This slice can be stored up to a week in the fridge and a month or two in the freezer. If kept frozen, thaw for ten minutes before eating.
