RAW MANA CHEESECAKE WITH CHOC PECAN CRUST

For the crust-

½ cup dates
½ cup coconut
½ cup pecans
pinch of salt
½ teaspoon of coconut oil

Process all ingredients until the mixture breaks down and comes together.
Press the base into the bottom of your spring form cake tin and set aside while you make the filling.

For the filling-

1 ½ cups of cashews soaked for 4 hours
1 ripe banana
3 dried figs soaked in warm water to soften
2 teaspoon of matcha powder
3 tablespoons of almond milk
2 tablespoons of coconut oil

Blend all ingredients except for the coconut oil until smooth and creamy- you will need a high speed blender for this to get it really creamy. You can add a touch more almond milk if needed.
Add the coconut oil and blend until combined.
Pour the mixture out over the base and allow to set in the fridge for 4-5 hours.
Enjoy!