Raw Lime & Matcha Cheesecake

Prep 30 mins + Chill 4 Hours

Base:

• 6 heaped Tbsp of gluten-free oats
• ½ cup of raw almonds
• 2 Tbsp of raw cashews
• ¼ cup plus 2 Tbsp of medjol dates (pips removed)
• Dash of vanilla
• Pinch of pink himalayan salt
• ​1 Tbsp of melted coconut oil

Place the 2 cups of raw cashews in a deep bowl and fill with water (add a little more water to allow for the cashews to expand).
In a food processor add the base ingredients and pulse until it resembles a crumb.
​Press the mixture into either a 12 cup loose base dessert pan, 12 silicon muffin tray or a 20cm spring form tin (line with baking paper if you use the cake tin option) and freeze for 20 minutes

Filling:

• 2 cups of raw cashews soaked for 4-6 hours
• ¼ cup melted coconut oil
• 1 cup of coconut cream
• ½ cup of shredded coconut
• 3-4 limes, juiced
• Rind of 1 lemon
• 1 teaspoon of vanilla extract
• ​¼ cup pure maple syrup

Add the filling ingredients to a blender and blend until silky smooth. Divide the mixture equally between the tray or pour into cake tin and freeze for a minimum of 4 hours (overnight is best).

If your making the cheesecake in the 12 pan/muffin tray, it is best to pop them out while its frozen and either store in a air tight container until you are ready to serve them, or if using a cake tin wrap a warm tea towel around the outside for 5 minutes then release. Cut with a very hot clean knife.

NB: Garnish with toasted coconut, chopped pistachios and some fresh lime rind.