| Almonds | 1 Cup |
| Medjool dates | 4 |
| Cinnamon | 1 Tsp |
| Salt | Dash |
| Soaked cashew | 2 Cups |
| Date paste or syrup | 1/4 Cup |
| Vanilla extract | 1 tsp |
| Lemon juice | 1 |
| Seedless grapes | 12 |
| Matcha poweder | 2 and 1/2 Tsp |
| Coconut oil | 1/2 Cup |
| Spinach | Handful |
| Coconut shreds | 1/2 Cup |
| Greek yogurt | 1 Cup or 1/2 Cup |
| Berries | Some |
Crust: Add almond or walnuts, dates, cinnamon and salt in to the blender to mix well together. Then transfer to the pan and firmly press mixture in the molds.
Filling: Add cashew and the rest ingredients into the blender, and then evenly spread the filling on the top of cheese cake base. And put it into freeze for 4 hours or overnight
Blueberries cheese cake