"M A T C H A is by far one of my favorite ingredients. I discovered it two years ago when I was in Japan, and since then I can't live without it. And matcha desserts are just magic! I'll share the recipe of this beautiful cake very soon! Hope you like it ☺️"
Vegan Matcha Cake In Cashew Crust
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Makes Two 4-inch Round Cakes
INGREDIENTS
Crust:
½ cup almonds
1 tsp cashew butter
1 tsp coconut sugar
1 tsp maple syrup
1 tsp coconut oil
Pinch of salt
Filling:
2 cup cashews, soaked
½ cup almond milk
4 tsp lemon juice
¼ tsp vanilla extract
1 Tbsp maple syrup
2 tsp coconut sugar
2 + ½ tsp matcha tea
2 Tbsp coconut oil, melted
Pinch of salt
¼ cup fresh blueberries
DIRECTIONS
For the crust, pulse the almonds in a food processor until partially broken. Add the remaining ingredients and process until the mixture is sticky but still crumbled.
Press into a 4’’(10 cm) round mold and form an even layer. There will be enough dough for another mold. Place into the frezeer for 30 minutes until firm.
To prepare the cream filling, first rinse and drain the cashews. Blend all ingredients together, except coconut oil and blueberries, in a high-speed blender until smooth. Add the melted coconut oil and blend again, on slow speed, for a few seconds until incorporated. Pour the cream over the base and disperse the blueberries throughout the filling.
Place the cake into the freezer for at least 3 hours. One hour before serving, remove the cheesecake from the mold and place into the refrigerator. Garnish with matcha tea and more blueberries. Bon appetit!