Place almonds and sunflower seeds into a food processor and pulse few times until ground. Add desiccated coconut, pitted dates, cinnamon and salt and blend until the mixture comes together. Add tahini and blend again. You should have a sticky mix when pressed together.
Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
Rinse the soaked cashews for the raspberry layer under running water and place into high speed blender. Add raspberries, maple syrup, almond milk, lemon zest and juice and vanilla and blend until smooth. Add melted coconut butter and blend until incorporated.
Spoon the mixture onto the crust layer and smooth out the top. Cover the cake with a layer of baking paper and cling film on top and place into a freezer for abount an hour until set enough for matcha layer but not completely frozen.
Rinse the soaked cashews for the matcha layer under running water and place into high speed blender. Add maple syrup, almond milk, lemon zest and juice, vanilla and matcha powder and blend until smooth. Add melted coconut butter and blend until incorporated.
Spoon the mixture onto the raspberry layer and smooth out the top. Press in few raspberries (can be frozen or fresh). Cover the cake with a layer of baking paper and cling film on top to prevent frostbite and place into a freezer until completely set.
Once set carefully remove from the tin and with a sharp knife cut into 16 bars.
Leave to thaw before serving.
Store in a fridge or freezer.
Enjoy!
Recipe by Nirvana Cakery at https://nirvanacakery.com/raspberry-matcha-cheesecake/