Raw, Vegan Matcha And White Chocolate Cheesecake With A Strawberry Coulis

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   ["Soak the cashews overnight (at least 6-8 hours). Drain the water and set aside. For a QUICK soak boil in water for 15-20 minutes, add more water to keep covered.", "For the Crust: Place crust ingredients together into a food processor and pulse 2 re-hydrated figs at a time until everything begins to stick together if pinched between your fingers. Water as needed to soften.", "Place into the bottom of a small spring form pan (6""). Place in freezer while preparing the cheesecake ingredients.", "For the Cheesecake: blend al ingredients together in a clean food processor, stream in the coconut oil until it all combines to a creamy ""cheesecake""-like consistency. The mixture should be very thick and creamy. Divide in 1/2 in two separate bowls. Water as needed to thin.", "In one half of the mixture, incorporate the matcha and extra maple syrup.", "For the Strawberry Coulis: puree all ingredients together. Let it sit while you assemble the cheesecake. The chia seeds will let it coagulate and turn into a thicker ""jam""-like consistency.", "To Assemble: Drop half the white chocolate filling by the 1/2 tsp over crust randomly alternating, drop 1/2 the matcha mixture by the 1/2 tsp to cover the crust. Add 1/2 the coulis drizzling on top. Tap lightly on the counter to level. Repeat with the rest of the cheesecake mixture. Flatten the top with a knife. Drop remaining strawberry coulis by the 1/2 Tsp over the top in droplets. Swirl with a knife or chopsticks to desired design.", "Place in freezer for 4-6 hours to firm up.", "To serve remove from freezer and let it sit to soften a bit. Place fresh sliced fruit or fresh figs and strawberries on top to garnish. ENJOY!"]

* Per serving · 4 servings · Values may vary.

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