No-Bake Matcha Cheesecake - Bloomcooking

Ingredients

• ½ cup desiccated coconut (60 g)
• ½ cup almond flour (60 g)
• 2 Tbsp agave syrup (40 g)
• 3 Tbsp coconut oil, melted (45 g)
• 2 1/2 cups cashews (soaked for 4-6 hours or overnight and drained) (350 g)
• 1 1/3 cup coconut milk, full fat (350 g)
• 2 Tbsp agave syrup (30 g)
• 2 1/2 Tbsp coconut flour (30 g)
• 2 1/2 Tbsp coconut oil, melted (40 g)
• 4 Tbsp water for the matcha (60 g)
• 2 Tbsp matcha
• 1 tsp himalayan salt
• ¾ cup coconut or plant-based yogurt (180 g)
• 1 1/2 Tbsp honey
• 3 Tbsp coconut oil, melted (40 g)
• 1 Tbsp matcha (7 g)