Ingredients

Base

• 1/4 cup sunflower seeds (or nuts of choice)
• 1 & 1/2 Tbsp coconut flour
• 1 Tbsp Mayver’s Tahini
• 1/2 Tbsp Rice Malt syrup

Filling

• 1 cup cashew meal (or cashews soaked overnight and drained)
• 1/3 cup almond or coconut milk
• 1/4 cup coconut oil
• 1 tsp vanilla extract
• 1/3 cup granulated stevia or coconut sugar
• Juice & Zest of 2 large limes (1/3 cup juice, 1 Tbsp packed zest)
• 1/2 cup fresh mango chopped
• 1 tsp matcha
• Handful spinach leaves

Method

1. Process nuts in a food processor until crumbed. Add remaining base ingredients and blend again.
2. Press into the base of a lined mini cheesecake tin and put in the freezer whilst you make the filling.
3. To make the filling blend the cashew meal (or cashews soaked overnight and drained) almond or coconut milk, coconut oil, vanilla extract, stevia or coconut sugar and the juice & zest of 2 large limes until smooth. You should have approx. 400ml of filling
4. For the yellow layer add 150ml of the filling mix, 1/2 cup fresh mango chopped and blend it together until smooth (you can add a tiny bit of turmeric or natural colouring if you want it more yellow)
5. For the Green layer use 250ml of the filling mix add1 tsp matcha and a Handful of spinach leaves, then blend together.
6. Alternate pouring green and yellow layers on top of the base and put back in the freezer for a few hours or overnight to set.

Thanks to the amazing @healthyeating_jo for this Australia Day themed treat!