This cute-looking, delicious  and creamy green MATCHA & PANDAN RAW CHEESECAKE is vegan, gluten-free and refined sugar free! It can be your perfect little dessert !!!
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Follow this recipe to learn how to make one!

🍴⁠ RECIPE 🍴⁠
Ingredients ⁣⁠
Base ⁣⁠
4 pitted medjool dates
1/2 cup of almond
1/2 cup of gluten-free rolled oats
1/2 tbsp of coconut oil ⁣⁠
1/4 tsp of pink salt ⁣⁠
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Pandan layer ⁣⁠
1 cup of cashew nuts, soaked ⁣⁠
1/2 cup of full fat coconut milk ⁣⁠
1/4 cup of maple syrup ⁣⁠
2 tbsp of melted cacao butter⁣⁠
2 tsp of pandan powder ⁣⁠
1/8 tsp of pink salt ⁣⁠
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Matcha layer ⁣⁠
1 cup of cashew nuts, soaked⁣⁠
1/2 cup of full fat coconut milk ⁣⁠
1/4 cup of maple syrup ⁣⁠
2 tbsp of cacao butter ⁣⁠
1/2 tbsp of Zen Tea Leaf® Matcha Green Tea Powder⁠
1/8 tsp of pink salt ⁣⁠
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Instructions:

*Base
Place all base ingredients in a food processor and processor until combined. Firmly press the mixture into the base of the silicone moulds. ⁣⁠
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*Pandan layer⁣⁠
Add all ingredients in a processor and process until smooth. Add more sweetener and lemon if desired. Pour mixture over the base. Place in the freezer until solid. ⁣⁠
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*Matcha layer ⁣⁠
Repeat the same process for the Pandan layer. Pour mixture over the set Pandan layer and freeze overnight. ⁣⁠
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When ready to serve, remove cheesecake from mold and place it on top of the base and garnish with fruits. Allow to thaw for a few minutes.