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No Bake Pistachio Matcha Cake
Recipe Intro From kraut_kopf

This recipe is featured in our Weekly Vegan Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

Pistachio matcha iced cake. -@kraut_kopf

Recipe

Prep time 4hrs
Yield: Serves or Makes 6
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ingredients

  • 1 cup pistachios, (roasted), shelled, chopped
  • 3/4 cup oats
  • 5 Medjool dates, pitted and coarsely chopped
  • 1 tablespoon virgin coconut oil
  • 3/4 cup plus 2 tablespoons cashews, soaked for 4 hours
  • 11/3 cup plus 1 tablespoon coconut milk
  • 3 tablespoons plus 1 teaspoon maple syrup
  • 2 tablespoons lime juice
  • 2 teaspoons matcha powder

Method

  • Step 1

    Add pistachio nuts, oats, dates, coconut oil, and salt to a blender and process into a sticky mixture. This will form your cake base. Spread cake base mixture in a small springform cake tin (8 in / 20 cm diameter) and press firmly with a spoon.

  • Step 2

    Use a blender to purée softened cashew nuts with coconut milk, maple syrup, lime juice, and half of Matcha powder. Pour into springform cake tin over the base. Put cake in the freezer for at least 4 hours.

  • Step 3

    Before serving, allow to thaw a little, and sprinkle with remaining matcha. Sprinkle chopped pistachios on top.