Description
No-bake, easy to make, vegan, low-sugar, Paleo.
Ingredients
Scale
Crust
- 1½ cups roasted cashews
- ¼ cup tahini
- 2 Tbs pure maple syrup
- ¼ tsp sea salt
Matcha Cream Filling
- 1 cup coconut cream*
- 1/3 cup roasted cashews
- 1 Tbs pure maple syrup
- 1½ tsp matcha powder
Chocolate Ganache
- ½ cup full-fat coconut milk
- ½ cup chopped 85% dark chocolate (or chocolate of choice)
Instructions
- Line a 6” springform cake pan with a circle of parchment paper. Grease the inside of the pan with a little coconut oil, olive oil, or fat of choice.
- In a food processor, pulse together the crust ingredients until a dough forms, but there are still little chunks of cashew, for crunch.
- Press the dough evenly into the bottom of the cake pan. Freeze for 10 minutes, while you make the matcha layer.
- For the matcha layer, I recommend using a blender (or you could use the food processor again, but it doesn’t blend as well). Blend together all the ingredients until smooth and creamy. Pour into the cake pan.
- Freeze for 2 hours, then make the ganache.
- For the ganache, heat the coconut milk in the microwave (or on stovetop) until it is hot. Pour in the chopped chocolate and let it sit for 10 minutes. Whisk the chocolate into the milk until it’s smooth.
- Pour the ganache layer onto the frozen matcha layer, and freeze until the ganache layer is just frozen (about an hour). Run a butter knife along the inside of the pan to remove the cake from the springform pan, and enjoy!
Notes
- *To get the coconut cream, use the thick quite stuff scooped off the top of a can of refrigerated full-fat coconut cream.
- To store the cake: keep it covered in the freezer, then take it out an hour before you’re going to eat it, so it can defrost.
Nutrition
- Serving Size: 8