Matcha Avocado Lemon Cheesecake

This recipe has been adapted from Rainbow in my kitchen

Makes one 8-inch cheesecake

---

Ingredients

Crust:

• 1 cup toasted almonds

• 2 tbsp rolled oats

• 2 tbsp shredded coconut

• 2 mejdool dates

• 1 1/2 tbsp coconut oil - melted

• 1 tbsp agave

Filling:

• 1 cup cashews previously soaked in boiling water for 30 minutes - drain and rinse

• 1/2 avocado

• 3 tbsp coconut milk - only the thick part

• juice of 1 lemon

• 1 tbsp agave

• 2 tsp matcha powder

• For toppings: chopped almonds, shredded coconut or anything your heart desires.

---

Instructions

Crust: 

1. Line the base of your mold with baking paper.

2. Place almonds and rolled oats in a food processor and process until they are finely ground. Add shredded coconut, agave and dates. Process until mixture sticks together. Add coconut oil and pulse just a couple of times. Adjust sweetness.

3. Once it’s all combined, press the crust mixture into the mold, making sure you press it out evenly. Use a wooden spoon to press firmly.

4. Place it in the freezer.

Filling: 

1. Drain cashews and place them in a blender. Add coconut cream, avocado, lemon juice, agave, and matcha powder. Blend on high speed until the mixture becomes creamy.

2. Pour the filling over the crust.

3. Place the cake in the freezer to set for at least 3-4 hours and transfer to fridge for one hour before serving.

---