Matcha Vegan Cheesecake

INGREDIENTS

FOR THE CRUST:

• 10 Medjool dates, pitted
• 1 cup hazelnuts
• Pinch of salt

FOR THE FILLING:

• 2 cups raw cashews (soaked in water for 3 hours or soaked in very hot water for 1 hour)
• 1/2 cup coconut cream or coconut milk
• Juice of 1 lemon
• 1 teaspoon vanilla extract
• 1/2 cup maple syrup
• 2 teaspoons matcha green tea powder

PREPARATION

TO MAKE THE CRUST:

1. Put the dates, hazelnuts, and salt in a food processor and grind until you get a sticky dough-like consistency. Don’t over-process though, make sure you retain some texture.
2. Line a cake mold with parchment paper ( 6-inch diameter round mold with release works well).
3. Lay the crust mix on the bottom of the mold and press with your hand to make it firm.

TO MAKE THE FILLING:

1. Save the matcha green tea for later and put all the other filling ingredients in a high-speed blender. Blend until smooth.
2. Transfer half of the filling to a separate container and mix in the matcha green tea throughly.
3. Now you have two cream fillings: vanilla and matcha.
4. Repeat the process with alternating vanilla and matcha layers until you use up the filling.
5. Tap the mold on the counter a few times to release any trapped air bubbles.
6. Loosely wrap with stretch film and place in the freezer for 4 hours.
7. You can store it in the freezer for up to 1 month.
8. Thaw at room temperature for 15 minutes before serving.