No-bake vegan matcha cheesecake

Blend the almonds, coconut, dates and pink salt, pulsing to start and then on medium-high, into a crumble.

Trace the pan base onto parchment, lock the base and parchment back into the springform pan.

Pour in the crumble and press flat with a spoon to form the crust; freeze 30 to 45 minutes.

In a clean blender combine cashews, water, maple syrup, melted coconut oil, vanilla, lemon juice and pink salt; blend on high until emulsified.

Set aside 2 tablespoons of the cake mixture; pour the rest over the crust and smooth with a spoon.

Sift two teaspoons of matcha into a bowl, add two tablespoons of hot water and whisk; whisk into the reserved cake mixture.

Dot the matcha mixture over the cake and swirl with a skewer.

Freeze six to eight hours or overnight.

Unmould and remove the parchment; defrost about 30 minutes before serving, or move to the fridge a few hours before serving.