Vegan Matcha Cheesecake: No Bake + Gluten Free

For the crust:

• 1 cup hazelnuts, raw
• 1 cup brazil nuts, raw
• 1/2 cup shredded unsweetened coconut
• 1 cup dates, pitted
• 1/4 cup raw cacao powder
• 1 tbsp coconut oil
• 1/2 tsp sea salt

For the filling:

• 2 cups cashews, raw soaked in water for 2 hours, then drained
• 3/4 cup coconut milk canned, full fat, shaken
• 2 tbsp lemon juice, fresh
• 1/4 cup sweetener of choice (raw honey, maple syrup)
• 1 tbsp matcha
• 1/4 cup freeze dried raspberries

1. Preheat the oven to 300 and add the raw hazelnuts to a pan and toast for 10-12 minutes. This is optional, but toasting the hazelnut really helps to bring out the flavour. Once it is toasted, rub the hazelnuts in a tea towel to remove the skins, they should just fall off.
2. Line an 8 x 8 pan with parchment paper. Then add all of the crust ingredients (hazelnuts through to sea salt) into a food processor or blender and blend until the mixture holds together and nuts are ground.
3. Remove the crust from the blender/food processor and add to the pan, pressing down to ensure it forms a crust at the bottom.
4. Make the cheesecake by adding the drained cashews, coconut milk, lemon juice and sweetener of choice to a blender. Blend until creamy. Remove 1/2 cup of the cashew blend and set aside.
5. Add the matcha to the cashew mix and blend to combine. Now pour over top of the crust and spread out evenly with a spoon if needed. Place in the freezer.
6. Rinse out the blender and add the 1/2 cup reserved cashews back in and the freeze dried raspberries and blend until smooth and creamy.
7. Take out the matcha cheesecake and add the raspberry mix and swirl it in with a knife. Top with extra raspberries if desired and any other topping you wish, I used rose petals. Place back in the freezer to set for about 1 hour.
8. Remove, slice into squares and serve. Keep any leftovers in a sealed container.