Name: Vegan No Bake Matcha Cheesecake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 12 dates w/pits removed (if hard soak in hot water for 10 minutes); 1 tsp cinnamon; 2 cups pecans (you can use others!); 1 tsp vanilla; 1/2 cup shredded coconut; 1/4 cup melted coconut oil; 1 can coconut milk, full fat; 1 avocado; 1/2 cup maple syrup; 1 lime, juiced; 3/4 cup melted coconut oil; 2 handfuls spinach; 1 tsp vanilla; 1 tbsp matcha

Ingredients

Scale

CRUST:

12 dates w/pits removed (if hard soak in hot water for 10 minutes)
1 tsp cinnamon
2 cups pecans (you can use others!)
1 tsp vanilla
1/2 cup shredded coconut
1/4 cup melted coconut oil

PIE FILLING:

1 can coconut milk, full fat
1 avocado
1/2 cup maple syrup
1 lime, juiced
3/4 cup melted coconut oil
2 handfuls spinach
1 tsp vanilla
1 tbsp matcha

Cook Mode Prevent your screen from going dark

Instructions

Grease an 8 or 9 inch pie pan
Combine all of the crust ingredients in a food processor. Press into a pan and allow to chill in the fridge while you make the filling.
Add all of the filling ingredients into the food processor, blend until smooth. Pour over chilled crust. Set in fridge to firm up for 1hr to 2hrs or until firm. For the ridges on the top simply run a spatula over the top after an hour of chilling when its more firm.
Top with matcha powder

Prep Time: 15 minutes
Cook Time: 1 hour