Matcha-lime pie bars

For the crust

• 150g ground almonds
• 100g desiccated coconut
• 3 tablespoons melted coconut oil
• 3 tablespoons honey
• 3 tablespoons milk of your choice
• Pinch sea salt

For the filling

• 250g full fat cream cheese
• 250g mascarpone
• 2 tablespoons honey
• Juice of 1 lime (roughly 2 tablespoons)
• 1 teaspoon vanilla extract
• 1 teaspoon cream of tartar
• 1 teaspoon matcha

To finish

• Zest of one lime
• 1/4 teaspoon matcha

Line a 20cm cake tin with two sheets of baking paper cut to fit the width with some overhang.

Lightly melt the coconut oil and allow to cool slightly. Place all the crust ingredients in a large bowl and mix to combine. Transfer into the base of the prepared cake tin and press down evenly to create the base. Place in the fridge while you make the filling.

Place all of the filling ingredients into a very large bowl and use an electric whisk to combine until fluffy. Spoon on top of the crust and spread evenly.

Sprinkle over the lime zest and dust with the matcha. Place back in the fridge and allow to set for 3-4 hours or overnight.

Slice into 16 bars.