No-Bake Matcha Cheesecake Tart (Vegan, Gluten-Free)

Ingredients (8” tart tin) CRUST • 1 cup GF rolled oats • 1 cup raw almonds & walnuts (sub your choice of nuts) • 100g pitted dates (5 Medjool dates) • 3 Tbsp melted coconut oil • Pinch sea salt FILLING • 1 cup raw cashews, soaked overnight • 1 can of coconut cream, scoopable (thick part only) • 100g silken tofu, drained (sub more coconut cream, texture will be a bit firmer) • 6 Tbsp maple syrup (adjust to taste) • 6 Tbsp melted cacao butter • 2 tsp vanilla extract • 1 Tbsp lemon juice • 1.5 Tbsp matcha powder (adjust to taste) • Pinch sea salt Instructions 1. CRUST - Place all of the crust ingredients into a food processor and process until all are combined into a crumb texture. 2. Pour the mixture into an 8” tart tin. Flatten and spread the mixture until it comes up the sides. 3. Place the crust in the freezer to firm up while you make the filling. 4. FILLING - Place all of the filling ingredients into a blender. Process until co