for 12 pieces

Base

40 g	spelt flour
25 g	almonds
2 tbsp	coconut oil
4	Medjool dates, pitted
2 tbsp	agave syrup
½ tsp	salt

Filling

120 g	cashew nuts, soaked overnight in cold water
300 ml	coconut milk
20 g	coconut oil
2 tbsp	lemon juice
200 ml	agave syrup
3 tsp	matcha powder
1 tbsp	vanilla paste
½ tsp	salt
250 ml	almond drink
2 tsp	agar-agar (morga)

To decorate

30 g	dark chocolate (70% cocoa)
2	kiwis, in dics
a little	matcha powder

How it's done

Base

In a high-power mixer, purée all the ingredients to form a sticky mixture. Using a spoon or your fingers, press the mixture into a greased, rectangular mould (approx. 11 x 21 cm, preferably a silicon mould) and smooth down.

To bake 10-12 mins. in the centre of an oven preheated to 170°C. Leave the base in the mould and freeze until you're ready to finish the cheesecake.

Filling

Purée the cashews, coconut milk, coconut oil, lemon juice, agave syrup, matcha powder, vanilla paste and salt into a fine mixture in a high-power mixer.

Bring the almond milk to the boil with the agar-agar, stirring continuously, then simmer for approx. 2 mins. Allow to cool a little, stir into the filling. Pour the filling onto the base. Place the mould in the fridge for at least 2 hrs.

To decorate

Melt the chocolate, dip one side of the kiwi slices into the chocolate, allow to cool on a rack.

Cut the cheesecake into 12 equally-sized pieces, dust with matcha powder and decorate with the kiwi slices.

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