Place the dates in the food processor and pulse a few times to roughly chop up the pieces. Then, hold down the “On” button until the pulverized dates form a sticky ball that thwacks against the side of the work bowl.
Add the dry roasted and salted almonds and toasted coconut flakes to the food processor, and pulse until everything is the size of rice grains. The dough should stick when smushed together with your fingers. If your dates are dry, you can add a teeny bit of water to get the crust to hold together.
Grab a 12 cup muffin pan (or two 6-cup muffin pans) and pop in parchment muffin liners. Place a heaping tablespoon of the crust mixture in each muffin liner, and flatten with a piece of parchment paper to form an even crust in each one.
To a high-speed blender (or the food processor), add the liquified coconut oil, coconut milk, lemon juice, maple syrup, soaked and drained cashews, vanilla extract and a pinch of salt to the blender. Blitz until very smooth.
Spoon out about ½ cup of batter and set aside.
Add the matcha to the batter in the blender and blitz until everything is mixed evenly.
Making mini cheesecakes in a muffin pan? Spoon about 2 tablespoons of the matcha filling into each muffin liner, smooth the surface of each one, and then dollop a heaping teaspoon of the reserved batter on top. Use a wooden skewer to swirl the batter around to make a marble pattern.
Cover the pan(s) with plastic wrap and freeze for at least 4 hours or until set.
Ready to eat? You can thaw the cheesecake in the fridge for about 2 hours before serving, or you can leave it out on the counter for 10 - 15 minutes before dessert time.
Just pop out an individual mini matcha cheesecake! (Recipe #356)