INGREDIENTS

• Crust
• • 1 cup raw almonds
• • 6 Medjool dates (pitted)
• • 2 tbsp melted coconut oil
• • 2 tbsp cacao nibs
• • Pinch of salt
• Matcha Cheesecake
• • 2 cups raw cashews (soaked)
• • ¾ cup coconut milk (from a can)
• • 1 Tbsp Aiya Culinary Grade Matcha
• • 1 vanilla bean
• • Pinch of salt
• Chocolate Ganache
• • 3 ½ ounces vegan dark chocolate
• • 3 Tbsp coconut milk (from a can)
• Toppings
• • Raspberries
• • Strawberries
• • Blueberries
• • Matcha (for light dusting)

DIRECTIONS

• Prep
• 1. Before you begin this recipe soak your raw cashews. If you have the time soak them in filtered water for at least 4 hours over night OR you can soak in hot water for 20 minutes.
• Crust
• 1. Add ½ cup almonds to processor and pulse until fine, close to flour consistency. Then add remaining ½ cup almonds, 6 pitted dates, 2 Tbsp melted coconut oil, 2 Tbsp cacao nibs and a pinch of salt to a food processor or high-powered blender and pulse, it should come together into a sticky dough.
• 2. Grease a 6” springform pan with melted coconut oil (for easy removal). Remove crust from food processor and press into the greased pan, evenly pressing down and pushing the crust to the sides as well. Set aside!
• Matcha Cheesecake
• 1. In a high speed blender combine 2 cups (soaked) cashews, (shake coconut milk can before opening) ¾ cup coconut milk , 2 tbsp melted coconut oil, 4 tbsp maple syrup, 1 Tbsp Matcha powder,1 vanilla bean (slice in half length wise and scrape the inside), pinch of salt. Blend until smooth. Taste and adjust sweetness by adding more maple syrup if needed.
• 2. Pour the Matcha filling on top of the crust and spread with a spoon or spatula creating a smooth top. Place In freezer for 4 hours or overnight.
• Chocolate Ganache
• 1. Once the cheesecake has sat in the freezer for at least 4 hours prepare the chocolate ganache. Place chopped chocolate in a microwave safe bowl. Place in microwave and heat for about 1 minute to start with. Remove from the microwave and stir. Repeat heating at shorter intervals, 15 to 20 seconds, stirring in between, until the chocolate is completely melted and has a smooth consistency. Add coconut milk and quickly stir in with a whisk.
• 2. Run a sharp knife along the edge of the pan and cheesecake and then release cake from pan. Spread the chocolate ganache on top of the cheesecake. Set aside for the chocolate to Harden… The frozen cheesecake will harden the chocolate quite fast so no need to place in the freezer!
• Toppings
• 3. Top with fresh berries and an optional dust of Matcha. Let sit for 15 minutes (just to soften up a bit) and enjoy! * You can store in the fridge for 4 days or in freezer for a longer time.