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Author Notes: Last summer, when I returned from Singapore among other stuff, I took with me some matcha powder and have been experimenting all sorts of stuff. Except of the easy Matcha Latte, I have been trying to make matcha mochi cakes, incorporating it in smoothies, and even for these amazing bliss balls. When I came across a recipe on Thrive Market for a Raw Matcha Ice Cream cake, I knew I definitely had to try it. It become more obvious that this was meant to be when I finally found some local raspberries, which were perfect for decorating this cake.
Coconut milk it’s a favourite ingredient that I like to work with. But it comes with its own “complications”. Even though I usually like to make my coconut milk from scratch, sometimes it’s just easier to buy a couple of cans. . However, not every can of coconut milk is ever the same, unfortunately. Some are more watery, some are more creamy, and I recently discovered that some can even be more like coconut oil than coconut milk ( still good though). As there is not trick really to find the perfect coconut milk for this recipe, it would usually help to buy a couple of extras. —Jona @AssortedBites
Serves 8-10 portions
- 150g grams raw cashews
- 70 grams pecans
- 2 tablespoons coconut oil
- 1 tablespoon honey
- pinch of salt
- 2 cans coconut milk
- 1 vanilla pod
- 2-3 tablespoons honey
- 2 tablespoons matcha powder
- raspberries for decoration
- White chocolate drizzles (optional)
- First things first, the coconut milk cans should be refrigerated, at least overnight.
- Then we start with the ingredients for the crust, and pulse them all together in a food processor, until they form a uniform paste like texture. Using your fingers, even out the crust mixture on a 10″ springform cake tin and put it in the freezer.
- Meanwhile, scoop the top of the coconut milk can into a bowl ( it would help if the bowl and whisk attachment would stay in the freezer for a couple of minutes). Start whipping the coconut cream for a few seconds, adding the rest of the ingredients. Keep mixing and whipping for a few more seconds until everything is well incorporated.
- Take out the cake tin with the crust and pour over the filling mixture. Return to freezer for a couple of hours. It might depend on your fridge how long it needs to set, as mine was frozen ready just 2-3 hours later. Raspberries make a really pretty decoration for the cake as the green from matcha matches well with their red, but decoration is always up to imagination:) I added some white chocolate drizzles after the first few pieces were gone, as white chocolate and matcha really are a good combo.
- This recipe was entered in the contest for Your Best No-Bake Desserts