1/2 cup almonds or macadamias/or mix of both
1/2 cup dates
1/4 tsp vanilla bean powder
Tiny pinch of himalayan pink salt
1 1/2 cups cashews, soaked overnight then drained and rinsed
1/3 cup rice malt syrup
1/3 cup coconut oil
1/4 cup water
3 tsp Everyday Blend matcha powder
Handful of mint leaves or peppermint oil
For Top Filling: 3/4 tbsp cacao powder & 1/2 tbsp maple syrup
1.Process the nuts until they are broken down into small pieces. Add the remaining ingredients and process until the mixture come together.
2.Press into a lined mini springform tin. Set aside.
1.Blend until smooth. Fill up the mini tin with cheesecake filling. Freeze to set.
2.Divide the left overs in half, and place into two separate bowls. There should approx 1/3-1/2 cup on each bowl.
Add 3/4 tbsp cacao powder, 1/2 tbsp maple syrup and a couple of drops of peppermint oil to one bowl. Mix well until combined. Place them both in the fridge to set for at least a few hours.
3.This is where you’ll need to work quickly before the mixture softens too much. Remove the cheesecake from the tin. Fill a piping bag with the fillings on separate sides. With a knife, swirl the two mixtures together slightly.
4.Pipe the mixture onto the top of the cheesecake. Place it back in the freezer immediately to firm up. Let defrost slightly before sprinkling with chocolate cacao nibs or plain cacao nibs, if desired.
*Makes a 10cm mini cheesecake (can be doubled for a larger cake). Recipe by @mindful_moose