Matcha & Pistachio Cheesecake

Recipe fills a 6" by 6" cake tin.



150g cashews

cream from 1 can of coconut milk

1 heaped tbsp coconut oil

170g liquid sweetener (maple syrup, honey or agave)

2 tsp matcha powder

1 tsp vanilla

a pinch of salt


125g cup mixed nuts (you can use any nut or seed you like, almonds are great in this recipe)

2 tbsp cocoa powder

2 tbsp coconut flakes (optional)

130g dates

2 tbsp coconut oil

a pinch of salt


Soak your cashews in boiling water for 20 minutes.

Place all of the base ingredients into a food processor and pulse until they form a sticky crumble (you still want to keep some texture).

Line your cake tin, and press the base mixture into the tin (make it as compact and flat as possible).

Once the cashews have soaked for 20 minutes, place them into the blender along with the rest of the filling ingredients and blend until completely smooth.

Pour your filling into the cake tin evenly, and tap the cake tin onto your counter top to release any air bubbles.

Place into the freezer for at least 4 hours until set and then transfer to fridge.

I decorated with melted chocolate, freeze dried raspberries, coconut flakes and pistachios dusted around the rim! But feel free to get as creative as you like! Enjoy! x