1. To make the crust: If using a regular cake pan, line the bottom and sides with parchment paper. If using a springform pan, line only the bottom.
2. Combine shredded coconut, dates, and coconut oil in a food processor. Mix on high until coconut mixture become grainy, about 20 seconds.
3. Transfer to the bottom of the pan and spread crust evenly with your fingers or a spatula, ensuring the mixture is packed firmly. Refrigerate while you prepare the filling.
4. To make the filling: Sprinkle gelatin powder over warm water and let it sit for a couple of minutes.
5. Meanwhile, combine coconut cream, honey, and matcha powder in a food processor. Mix on high for 10 seconds.
6. Going back to the gelatin mixture, whisk briskly to dissolve the powder, ensuring there are no lumps.
7. Transfer gelatin mixture to the food processor and mix on high for another 15 seconds.
8. Carefully pour liquid mixture into the pan, ensuring you don’t disturb the crust.
9. Refrigerate until completely firm (at least 6 hours, overnight is better).
10. To unmold, simply pull out the parchment paper or, if you used a springform cake pan, insert a knife around the side of the pan and run it all the way around so the cheesecake doesn’t stick to the sides.
11. Garnish with dried lavender flowers before serving. Bon appetit!

Original Post http://asquirrelinthekitchen.com/no-bake-matcha-green-tea-cheesecake-dairy-free-gluten-free-paleo-aip/