Ingredients

The following ingredients have 4 Servings
  • ½ cup raw walnuts, or nut of choice
  • 1 cup almond flour
  • 3 pitted dates
  • 3 tablespoons coconut oil
  • ¼ teaspoon kosher salt
  • 2 cups raw cashews, soaked in cold for at least six hours or preferably overnight (see Notes)
  • ½ cup canned coconut milk, shaked
  • ¼ cup coconut oil, melted and cooled, use refined coconut oil if you want no coconut flavor
  • ⅓ cup pure maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon vanilla extract
  • 1 tablespoon matcha powder
  • ¼ cup freeze dried raspberries
  • 1 cup raspberries, fresh or frozen
  • ½ cup freeze dried raspberries, lightly crushed

Instruction

  • Grease an 8-inch square pan with coconut oil and grease well with coconut oil. Set aside.
  • Add the walnuts, almond flour, pitted dates, coconut oil and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small walnut bits remaining. Don’t over process, or it’ll turn into nut butter! Press the date dough evenly along the bottom of the prepared pan.
  • In the same food processor or high-powered blender (no need to wash between – I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients except for the matcha powder and freeze dried raspberries and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered. Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels, if desired.
  • Remove 1 cup of the filling from the blender, and add the matcha powder to the remaining filling in the blender. Blend to combine, until smooth.
  • Pour the matcha filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.
  • Place the remaining cup of filling back to the now empty blender. Add the freeze-dried raspberries, and blend until they’re broken up and incorporated completely. Smooth the raspberry filling on top of the matcha layer and garnish with fresh and freeze-dried raspberries.
  • Let set in the freezer for at least 3 hours or until completely firm. You can also store it in the refrigerator, but it will take longer to initially freeze.
  • If storing in the freezer, let it thaw in the refrigerator for a few hours before serving or let thaw at room temperature for 15 minutes before serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.
  • Store leftovers tightly wrapped in the freezer (3 months) or refrigerator (5 days).