Raw Sencha Cheesecake

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Sweetened with natural flavours, our cheesecake recipe is suitable for vegans and uses a combination of healthy ingredients!


125g Prunes
150g Almonds
175g Agave nectar plus an extra tablespoon for the crust
200g Cashews soaked & drained
200ml Coconut cream


In a food processor pulse the prunes and tip in to a bowl.

Process the almonds and then tip the prunes back in a long with the one tablespoon of agave nectar. Process until a crumb-like dough forms.

Grease a cake tin with coconut oil and pack in the crumb mixture making sure it's evenly spread. Place in the fridge.

In a food processor, combine the cashews, coconut oil, coconut cream, 175g of agave nectar and green tea sencha powder until smooth.

Spoon the batter on top of the crumb mixture and place in a freezer for at least five hours.

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