Scale

¾ cup almonds (90g)

¼ cup sunflower seeds (35g)

½ cup desiccated coconut (50g)

½ tsp cinnamon

Pinch of sea salt

6 Medjool dates, pitted

1 tbsp tahini

1 cup frozen raspberries, slightly thawed (100g)

1 cup cashews, soaked 4 hours (120g)

¼ cup maple syrup (60ml)

2 tbsp almond milk

Zest & juice of ½ lemon

1 tsp vanilla extract

½ cup melted coconut butter (100g)

1 cup cashews, soaked 4 hours (120g)

¼ cup maple syrup (60ml)

¼ cup almond milk (60ml)

1 tsp vanilla extract

2 tsp matcha powder

½ cup melted coconut butter (100g)

Fresh or frozen raspberries (for topping)

Make the Crust:
- In a food processor, pulse almonds and sunflower seeds until finely ground.
- Add coconut, dates, cinnamon, salt, and tahini; blend until sticky and cohesive.
- Line a 7-inch cake tin with parchment paper and press the crust evenly into the bottom. Chill while prepping the next layer.
Raspberry Layer:
- Blend soaked cashews, raspberries, maple syrup, almond milk, lemon zest & juice, and vanilla until smooth.
- Add melted coconut butter and blend again.
- Pour over the chilled crust and smooth the top. Freeze for 1 hour.
Matcha Layer:
- Rinse the blender, then blend cashews, maple syrup, almond milk, lemon zest & juice, vanilla, and matcha until silky.
- Add melted coconut butter and blend one more time.
- Pour over the raspberry layer. Top with raspberries if desired. Freeze 4–6 hours or overnight until fully set.
Slice & Serve:
- Remove from tin and rest at room temp for 10–15 minutes.
- Slice into 16 bars or wedges with a sharp knife. Serve chilled.

Keywords: Raspberry, Matcha, Cheesecake, No-Bake, Vegan, Gluten-Free, Dairy-Free, Layered Dessert