Comforting desserts and treats for the winter season

Matcha Lime Cheesecake

by Camille Knowles from The Beauty of Eating Well

SERVES 8-10

prep 10 mins + setting time

cook 15 mins

For the base

• 175g (6oz) ground almonds

• 1 tsp cashew butter

• 4½ tbsp coconut oil, melted

• 1 tbsp maple syrup

For the filling

• 1 tbsp matcha powder

• grated zest and juice of 3 limes

• 3 tbsp coconut cream

• 6 tbsp coconut oil

• 4 avocados

• 3 tbsp agave

1 In the bowl of a food processor, add the ground almonds and cashew butter and very briefly pulse together. While the food processor is running pour in the melted coconut oil until the dough comes together.

2 Press the mixture into the base of the tin to form an even layer and place in the freezer for around 20 minutes.

3 While the base is setting in the freezer, begin to make the cheesecake filling. Add all the filling ingredients into a food processor and blend for 1-2 minutes, until the mixture comes together and is smooth and creamy.

4 Pour over the shortbread base, smooth over and set in the freezer for 20 minutes. Then transfer to the freezer until ready to serve.

5 When ready to serve, remove from the fridge and take out of the tin. Top with edible flowers (optional) and cut into slices.