Raw Vegan Mango and Matcha Cake

Soak 400g cashew nuts overnight for the filling.

For the base: Whizz 100g walnuts, 70g pumpkin seeds, 6 Medjoul dates, 1 tbsp melted coconut oil, and 1 tbsp Fruit Syrup in a food processor until finely chopped, then press into a lined 20cm cake tin.

For the Matcha layer: Blend 200g of the soaked cashews, 4 tbsp lemon juice, 2 tsp Matcha, 3 tbsp Fruit Syrup, and 3 tbsp melted coconut oil in a high-speed blender until smooth.

For the Mango layer: Blend 1 mango, the remaining soaked cashew nuts, 6 tbsp melted coconut oil, 4 tbsp Fruit Syrup, and 2 tbsp lemon juice until smooth.

Pour half of the mango filling over the base and freeze for 1 hour to set.

Pour the matcha filling over the set mango layer and smooth the top, then freeze again until firm.

Pour the remaining mango filling over the matcha layer and smooth the top, then freeze until firm.

Remove from the freezer and let it sit for at least 30 minutes before serving for easier removal from the tin.

Optionally, decorate with fresh mango, pumpkin seeds, and Gipsophila.