RAW SUPERGREEN COCONUT CHEESECAKE

SERVES 12 PREP + COOK 45 MINS + SOAKING + FREEZING

✦ 1 cup pitted dates ✦ 1 cup almond meal ✦ ½ cup walnuts ✦ ½ cup desiccated coconut ✦ ¼ cup raw cacao powder, sifted ✦ 1 tbsp coconut oil ✦ pinch of salt ✦ fresh strawberries or raspberries, extra desiccated coconut, extra matcha powder, grated dark chocolate, to serve

FILLING

✦ 1½ cups raw cashews ✦ ½ cup almond milk ✦ ¹⁄ 3 cup Natvia ✦ ¼ cup melted coconut oil ✦ ¼ cup coconut cream ✦ ½ small overripe banana ✦ 2 tbsp matcha powder ✦ 30g baby spinach

1 Grease and line base and side of a 20cm round springform cake pan with baking paper.

2 To make the base, process dates, meal, nuts, coconut, cacao, oil and salt until mixture comes together and is well combined. Press date mixture over base of pan. Smooth surface. Freeze 30 mins.

3 FILLING Soak cashews in a bowl of water overnight. Drain well. Blend cashews with remaining ingredients until smooth. Pour filling over prepared base. Freeze 4 hours until firm.

4 Remove cheesecake from freezer and stand at room temperature 30 mins.

5 Serve cheesecake topped with berries, extra desiccated coconut, extra matcha powder and grated dark chocolate.