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Raw Matcha Green Tea & Mint Cheesecake

You will need a spring cake tin and high speed blender or food processor.
5 from 3 votes
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Ingredients
  

  • Base:
  • 2 cups coconut flakes
  • 1 cup medjool dates pitted
  • 1/2 cup raw buckwheat
  • 1 tablespoon coconut oil
  • pinch of salt
  • Filling:
  • 2 1/2 cups raw cashews soaked for at least 4 hrs in water to soften
  • 1/2 cup coconut water
  • 1/4 cup coconut oil
  • 1 tablespoon matcha green tea powder
  • 1 cup spinach
  • 2 cups fresh mint
  • 1/3 cup maple syrup or sweetener of choice
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • Topping:
  • 1/2 block raw mint chocolate
  • Mint leaves
  • Pistachios
  • 1/2 teaspoon matcha powder

Instructions
 

  • Line base of cake tin with baking paper.
  • Blend base ingredients and place in cake tin, press down with fingers until even and place in freezer.
  • Blend cashews, coconut oil, vanilla extract, coconut water and sweetener and blend until smooth.
  • Pour in some of the filling in the cake tin and leave the rest for the green tea layer.
  • With remaining cashew filling, add in spinach, mint, peppermint extract and matcha powder, blend until combined and pour into the cake tin.
  • Place in freezer and let it set for about 4 hours.
  • Break up chocolate bar in a heat proof bowl, boil water in a saucepan and place bowl in water. Let the chocolate melt, and grab the bowl with a tea towel so you don't burn your hand and pour onto the cake. Add a sprinkle of matcha powder, mint and pistachio nuts.
  • Store in fridge or freezer!