A sweet date and pistachio crust topped with a luxurious layer of matcha and lime cheesecake… DE-LISH!
Pop the nuts, dates and coconut oil into a food processor and process until a fine crumble texture forms. Line a pan with baking paper and press the mixture down to form the bottom of the cheesecake. Place in the freezer.
Rinse and drain the cashews, place them in a food processor with the banana, matcha powder, maple syrup, lime juice and coconut milk. Process until smooth then add the melted coconut oil.
Process everything one last time to combine then pour the filling over the crust and place back in the freezer. Freeze for 2 hours or until firm.