Courtesy of Candice Kumai

Just in time for at-home baking: a vegan, no-bake matcha cheese cake! 

Ingredients:

for the crust: 

2 cups walnuts

6 pitted dates

1 teaspoon cinnamon

for the cashew cheesecake filling: 

4 cups cashews, raw, soaked overnight

1 cup coconut milk

1/4 cup maple syrup

4 tablespoons agar agar powder

3 tablespoons coconut oil

3 tablespoons fresh lemon juice

1 teaspoon organic vanilla extract

1-2 tablespoons  matcha love powder

Directions: 

*soak your cashews for 4 hours or overnight

1- Make your crust in a vitamix or a food processor, pulse//blend well to combine

2- Firmly press and add your crust to the bottom of an 8-9 inch pan 

To make your filling:

1- In a medium saucepan over medium heat, add your coconut milk, maple, agar agar, coconut oil, lemon juice and vanilla. Stir occasionally  to dissolve all the agar agar. Mix well to combine, when all ingredients are melted, turn heat off.

2- Add the soaked cashews to a food processor and blend until creamy. Add in your coconut maple, agar agar mix, blend//pulse to combine well.

3- Add your cashew mix to the pre-made walnut crust. Use a spatula to finish off evenly.

4- Place into the oven to solidify for 1-2 hours before serving. Add matcha powder, by using a mesh sieve on top to dust. Slice up and serve!