1/4 cup sunflower seeds (or nuts of choice)
1 & 1/2 Tbsp coconut flour
1 Tbsp Mayver’s Tahini
1/2 Tbsp Rice Malt syrup
1 cup cashew meal (or cashews soaked overnight and drained)
1/3 cup almond or coconut milk
1/4 cup coconut oil
1 tsp vanilla extract
1/3 cup granulated stevia or coconut sugar
Juice & Zest of 2 large limes (1/3 cup juice, 1 Tbsp packed zest)
1/2 cup fresh mango chopped
1 tsp matcha
Handful spinach leaves
🍵 Process nuts in a food processor until crumbed. Add remaining base ingredients and blend again.
🍵 Press into the base of a lined mini cheesecake tin and put in the freezer whilst you make the filling.
🍵 To make the filling blend the cashew meal (or cashews soaked overnight and drained) almond or coconut milk, coconut oil, vanilla extract, stevia or coconut sugar and the juice & zest of 2 large limes until smooth. You should have approx. 400ml of filling
🍵 For the yellow layer add 150ml of the filling mix, 1/2 cup fresh mango chopped and blend it together until smooth (you can add a tiny bit of turmeric or natural colouring if you want it more yellow)
🍵 For the Green layer use 250ml of the filling mix add1 tsp matcha and a Handful of spinach leaves, then blend together.
🍵 Alternate pouring green and yellow layers on top of the base and put back in the freezer for a few hours or overnight to set.