INGREDIENTS

• Date & Pecan Crust
• • 8” Spring form pan
• • 1 cup raw pecans
• • 1 overflowing cup of organic dates pitted
• • ½ cup unsweetened coconut flakes
• • 1½ Tbsp cacao powder
• • Pinch of salt
• Matcha Mint Cheesecake Filling
• • 2 cups raw cashews soaked in hot water for 2+ hours
• • ⅓ cup + 2 tsp alt milk (Almond, cashew or coconut)
• • 3 Tbsp organic maple syrup
• • 1½ Tbsp coconut oil
• • 2½ tsp Aiya Culinary Grade Matcha
• • Seeds from half a vanilla bean
• • 1 drop of crème de menthe flavoring
• Vegan White Chocolate Matcha Spirals
• • 10 oz vegan white chocolate
• • ¼ tsp Aiya Culinary Grade Matcha
• • Spiral silicone mold
• Garnishes
• • White flowers or flower petals
• • Aiya Culinary Grade Matcha
• • Vegan white and dark chocolate curls
• • Gold leaf

DIRECTIONS

• Date & Pecan Crust
• 1. Place all the ingredients for the date and nut crust into a food processor.
• 2. Process until ingredients are finely chopped and easy to mold.
• 3. Using the bottom of a round cup, press the date and pecan mixture firmly and evenly into a spring form pan and set aside.
• Matcha Mint Cheesecake Filling
• 1. Drain liquid from cashews.
• 2. Place cashews into the cup of a nutri-bullet or blender.
• 3. Pour remaining cheesecake filling ingredients into the blender with the cashews and blend until smooth and creamy. Add additional liquid 1 tsp at a time if the mixture needs additional thinning.
• 4. The cheesecake filling should be thick, smooth and creamy. Once this texture is achieved, pour over the date crust, gently tapping on the counter to smooth out the top.
• 5. Freeze the cheesecake overnight, or for at least 4 hours.
• Vegan White Chocolate Matcha Spirals
• 1. Heat vegan white chocolate in a double boiler until melted.
• 2. Whisk in Aiya Culinary Grade Matcha until combined.
• 3. Pour Matcha chocolate into the spiral mold cavities and transfer to fridge for about 30 minutes to harden.
• Assembly
• 1. Remove frozen cheesecake from freezer and detach the top part of the spring form pan.
• 2. Dust the top of the Mint Matcha Cheesecake with a subtle dusting of Aiya Culinary Grade Matcha.
• 3. Decoratively garnish one side of the cheesecake with vegan Matcha chocolate spirals, by layering them along the edge.
• 4. Sprinkle with chocolate curls and white flowers.
• 5. Finish with edible gold leaf.
• 6. Allow 25 minutes to thaw before serving.
• 7. Slice and enjoy!