Ingredients: (makes 6 to 8 mini cheesecakes)
1 1/2 cups of almond flour
1/2 cup of oat or buckwheat flour
1/4 cup of cacao powder
1 tsp vanilla
1/2 tsp salt
1/2 cup of coconut sugar
1/4 cup of cacao butter (or coconut oil although cacao butter gives the crust more of a biscuit texture
(you could also use soft dried fruit like dates or apricots to bind and sweeten instead of coconut sugar and cacao butter. I would start with 1/2 cup and add more if needed
3 cups of cashews, soaked in warm water for 30 to 60 minutes
1/4 cup of water
1/4 cup of coconut yogurt
1/2 cup of melted coconut oil
3/4 cup of melted cacao butter
1/2 cup of maple syrup
1 tsp of vanilla
juice of one lime
1/4 tsp of salt
1 tsp of matcha powder
Line a round or square cake tin (around 8 “) with plastic wrap/parchment paper or like I did a muffin tin tray.
Place the dried ingredients in a food processor first and pulse to combine.
Add the oil/butter and blend until the dough sticks together.
Press into the tin and set in the fridge while you make the filling.
Place all the filling ingredients in a blender pouring the liquid ones first and blend until smooth and creamy.
Take out half of the filling and transfer to a bowl.
Add 1 tsp of matcha powder to the blender and blend again until smooth. Pour into a second bowl.
Alternate a tablespoon of each filling on each crust until it’s all covered.
Then with a long chopstick swirl around in a circular motion.
Set in the freezer for about an hour before taking the cake out to slice and enjoy!
Store the cake in the fridge for up to 4-5 days or in an airtight container in the freezer.