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)
- Add nuts, coconut flour, cacao and salt to a high-speed food processor. Blend until a rough flour has formed.
- 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
- 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)
- 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
- Add coconut butter and ¼ cup coconut oil to the blender and blend again, until smooth.
- 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.
- Add matcha powder and remaining coconut oil to the blender. Blend again, until smooth.
- 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.
- 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.