NO-BAKE MATCHA POPCORN CHEESECAKE

In a high-speed blender or food processor, pulse popcorn until pulverized. Add dates, coconut oil, almond butter, coconut, and pecans - blend until mixture is uniform. Press down into a 9” round pan lined with parchment paper until evenly distributed. Place in the freezer to set while you make the filling. Rinse and dry your blender - then add the soaked cashews, coconut milk, maple syrup, and vanilla extract - blend until smooth. Pour half of the filling onto the crust and smooth to distribute. Then, add the matcha powder to the remaining filling and blend until smooth. Pour this matcha filling on top of the vanilla filling and smooth out until evenly distributed. Place in the freezer to set for 5 hours. Slice and enjoy! Keeps in the freezer.