Posted by Sarah Mason

Recipe creation by @panaceas_pantry 

Creamy Coconut & Matcha Cakes 
1 cup pecans
¼ cup coconut flour
1/3 cup raw cacao powder
Pinch good-quality salt
2 tablespoon rice malt syrup
¾ cup sticky Medjool dates, pitted

1 cup raw cashews, soaked for 4 hours then drained and rinsed
Flesh from 1 baby coconut (approximate ¾ cup)
½ teaspoon good-quality salt
¼ cup coconut milk
½ teaspoon vanilla bean powder
½ cup rice malt syrup
¼ cup coconut oil
3 tablespoon coconut butter
1 teaspoon @greenwildtea matcha powder
1 teaspoon coconut oil (extra)

  1.  Add nuts, coconut flour, cacao and salt to a high-speed food processor. Blend until a rough flour has formed.
  2. Add remaining ingredients and blend until a sticky ball of dough forms. Press the mixture into a mini cheesecake moulds (we use silicone ones) and set aside
  3. Soften the coconut butter (simply immerse a jar in warm water and set aside until softened) and melt the coconut oil (add coconut oil to a heat-proof bowl and melt in a hot water bath)
  4. For the cakes; add cashews, coconut flesh, salt, coconut milk and vanilla to a high-speed blender. Blend on high until very smooth, approximate 1-2 minutes
  5. Add coconut butter and ¼ cup coconut oil to the blender and blend again, until smooth. 
  6. Spoon mixture into the cheesecake molds, ensuring your reserve around ¼ of the mix in the blender. Bang the mold-trays on the bench to level the mixture out.
  7. Add matcha powder and remaining coconut oil to the blender. Blend again, until smooth.
  8. Add your final layer to the cheesecake molds. Again, bang out any air bubbles by tapping the trays on the bench. Set cakes in the freezer overnight.
  9. To serve; allow 2- minutes to defrost, and serve with fresh coconut yoghurt and raspberries. Store in an air-tight container in the fridge for up to 1 week. 


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