Raw Vegan Matcha Snickers Cheesecake

• 1 cup peanuts
• 1 cup walnuts
• 2 cups medjool dates
• 1/2 cup cocoa powder
• 1/4 teaspoon salt
• 2-4 tablespoons maple syrup
• 2 cups cashew nuts (soaked overnight in water)
• 1/3 cup peanut butter
• 1/3 cup maple syrup
• 5 tablespoons almond milk
• 2 cups tinned coconut cream (the creamy top layer is what is needed)
• 1/4 teaspoon salt
• 1 cup coconut oil
• 1 teaspoon vanilla bean paste
• 2 teaspoons organic matcha green tea powder
• 2 cups medjool dates (soaked overnight in water)
• 1/4 cup water
• 1 tablespoon peanut butter
• 200 grams dark chocolate
• 1 handful Edible flowers (optional)

1. For the base:rn Blend the nuts until they form a crumb like consistency.
2. Remove from the blender and set aside.
3. For the matcha nougat layerrnrn Add all ingredients in a blender and blend until smooth.
4. Add on top of the cheesecake base and place tin back in the fridge to set for at least 4 hours.
5. For the toppingrn On a cooker, melt the chocolate in a bowl set over a pan of boiling water.
6. Pour over the cheesecake and sprinkle over the crushed pistachio nuts.

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Taken from food52.com/recipes/63592-raw-vegan-matcha-snickers-cheesecake (may not work)