Kiwi Cheese Cake
Preparation time: 25 minutes.
Cooking/baking time: 0 minutes.
Chilling/marinating time: 3 hours
For: 1 loaf pan (22 x 12 x 6 cm), about 12 servings
1. To make the bottom, put the dates and 150 g of the cashew nuts into a bullet blender and grind finely. Add two tablespoons of coconut oil and mix again. Completely line a loaf pan (22 x 12 x 6 cm) with parchment and put the date mixture into it. Then evenly spread it and press down. Allow to chill in the refrigerator for 1 hour.
2. To make the filling, finely ground the remaining cashew nuts in the bullet blender. Add the coconut oil and honey and mix until it is a uniform mass. Remove about 1/3 of the cashew nut filling, mix it with the matcha powder, and set aside.
3. Add the light cashew filling into the loaf pan, spread evenly and then chill for another 1 hour. Peel the kiwis and cut into slices. Add the green cashew nut filling to the loaf pan and arrange the kiwi slices on top. Chill another 1 hour before serving.