Coconut Matcha Cakes with Agar Agar Layers
Ingredients
Base
- 60g buckwheat flour
- 80g fresh dates
- a pinch of salt
- some puffed spelt
First layer
- 1 cup coconut milk
- 3 tbsp coconut mousse
- 1/5 cup agave syrup
- 1/3 tsp agar agar
Second layer
- 1 cup coconut milk
- 2 tbsp coconut mousse
- 1 tsp matcha powder
- 1/5 cup agave syrup
- 1/3 tsp agar agar
Preparation
Blend everything except puffed spelt together and put into the mold, then put the mold into the fridge and sprinkle with puffed spelt.
For the first layer, pour coconut milk into a pot, add coconut mousse, agave syrup, and agar agar, cook for about 2 minutes at 100°C, pour over the base, and chill again.
For the second layer, do the same as the first layer but add matcha powder, then chill.
Once chilled, melt some chocolate and top the cake with it, then sprinkle with coconut flakes to make it look prettier.
Tips
You can use any other sweetener instead of agave syrup, such as maple syrup, coconut sugar, or date sugar; make sure it melts well if using sugar.
Hope you enjoy this recipe
