Blog posts

Coconut and matcha raw cake

Coconut and matcha raw cake

Recipes

I’ve been wanting to create something light and coconutty for a while and I love the idea of this being a fresh summery dessert to enjoy after a heavy meal πŸ™ˆ we recently had this after a delicious raclette at a friend’s place and it was just light enough and the perfect ending to a yummy meal! Hope you enjoy this as much as I do! Makes two 4.5” cakes and I used springform pans πŸ’š

B98794AF-D71E-47DA-9215-3891E591A645

Base
1/2 cup almonds
1/4 cup pumpkin seeds
6 dates pitted
1 teaspoon coconut oil
1 teaspoon cashew butter
1/2 teaspoon vanilla extract
Pinch of sea salt

Blitz all your base ingredients together until they form together into a dough and press into your spring form tin and place in freezer as you prepare your filling
πŸ’š
Matcha filling

1/2 cup cashews
1/2 cup cashew mylk
1 tablespoon maple syrup
1 tablespoon coconut butter or oil
1 teaspoon matcha powder
Juice and rind of one lime
πŸ’š
Add all your ingredients except the coconut butter to your blender and blend until smooth. Now add in your melted coconut butter and blend again. Pour filling over base and return to freezer for atleast one hour
πŸ’š
Coconut filling

1/2 cashews (soaked for atleast 4 hours and then rinsed and drained)
1/2 cup coconut cream
1 tablespoon coconut butter or coconut oil 1 tablespoon maple syrup
2 tablespoons toasted desiccated coconut
Teeny pinch of sea salt
1/2 teaspoon vanilla extract
πŸ’š
Add all your ingredients except the coconut butter to your blender and blend until smooth. Now add in your melted coconut butter and blend again. Pour filling over matcha cream and return to freezer for atleast 4 hours or overnight. Allow to defrost for 30 minutes before serving

 

20A6F9D3-1E0B-491F-9F72-D6EB44A39444

About the author

Meera Vadgama info@thefitfabfoodie.com

Leave a Comment

Your email address will not be published. Required fields are marked *