1Tbsp.raw cacao nib or chopped dark chocolateoptional
1/8tspnatural salt
Wet
3Tbsp.maple syrup
2Tbsp.melted coconut oil
*You can use your choice of nuts & seeds
Matcha cheesecake layer:
1+1/3 cups200g raw cashews (soaked 2-4 hours and rinsed)
2/3cup160ml coconut cream
1/4cup60ml coconut oil
5-6Tbsp.maple syrup
3Tbsp.lemon juice
4tspmatcha powder
1/2tsplemon zest
Pinchof natural salt
For toppings
Sliced bananas
Instructions
Line a tin with parchment paper.
In a food processor place every dry ingredient for the base and process until well processed. Add wet ingredients and process until it resembles wet sand. Add more coconut oil if your mixture is too dry. ⠀
Press the base into the bottom of the tin.
In a high speed blender place every ingredient for the matcha cheesecake layer and blend well until smooth. Add more sweetener or lemon juice if you need. Layer the filling above the base and place bananas on the top. Freeze until set.
Take out the cake from the tin and cut with a warm knife