Raw Vegan Matcha Mousse Cake with Almond Crust
Ingredients
Crust
- 6 pitted soaked dates
- 1/2 cup almonds
- 1/2 cup puffed quinoa
- 3 tbsp coconut oil
Filling
- 1 1/2 cups cashews soaked overnight
- 1/2 cup coconut cream (thick part of canned coconut milk)
- 1 cup cocoa butter
- 1 1/2 tbsp matcha powder
- 1/2 cup maple syrup
Preparation
Soak the cashews overnight and the dates until soft before starting.
In a food processor, mix all crust ingredients and press the mixture into a cake tin, then place in the freezer to set while preparing the filling.
In a high-speed blender, mix all filling ingredients and spread the mixture over the crust.
Let it set overnight in the freezer.
Thaw at room temperature for 15 minutes before serving.
Tips
Enjoy with fresh or frozen berries for added flavor.
