Kiwi cheese cake
Preparation time: 25 minutes
Cooking/baking time: 0 minutes
Cooling/marinating time: 3 hours
For: 1 loaf tin (22 x 12 x 6 cm), approx. 12 portions
1. To make the base, put the dates and 150 g of the cashew nuts into a blender and grind finely. Add two tablespoons of coconut oil and mix again. Completely line a loaf tin (22 x 12 x 6 cm) with baking paper and add the date mixture. Spread evenly over the base and press. Leave to cool in the refrigerator for 1 hour.
2. To make the filling, finely grind the rest of the cashew nuts in the blender. Add the coconut oil and honey and mix until the mixture is smooth. Remove about 1/3 of the cashew filling, mix with the matcha powder and put aside.
3. Add the light cashew filling to the loaf tin, spread evenly and leave to cool again for about 1 hour. Peel the kiwis and cut into slices. Add the green cashew filling to the loaf tin and arrange the kiwis on top. Before serving, leave to cool for about 1 hour.