Exotic Avocado and Matcha Cheesecake: A Creamy, Green Delight

Prepare the crust: In a food processor, combine almond flour, pitted dates, shredded coconut, and a pinch of sea salt. Pulse until the mixture resembles coarse crumbs.
Gradually add water while processing until the mixture sticks together. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Set aside.
Make the cheesecake filling: Drain the soaked cashews and place them in a blender. Add ripe avocados, maple syrup, melted coconut oil, lime juice, matcha powder, vanilla extract, and sea salt.
Blend until the mixture is completely smooth and creamy. You may need to scrape down the sides of the blender a few times to ensure everything is well mixed.
Assemble the cheesecake: Pour the avocado and matcha filling over the crust in the springform pan. Smooth the top with a spatula.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until it sets.
Once set, carefully remove the cheesecake from the springform pan.
Slice and serve chilled, garnished with additional shredded coconut or a sprinkle of matcha if desired.
Serving and Storage Tips: