Raw Matcha Yuzu Cake with a Reishi and Maca Nut Crust

This summer Plant Academy have been sharing some of their favourite ways to enjoy matcha. JENKI teamed up with them for this simple but special dessert, snack or even a breakfast option! This raw cake has a salty and nutty base with a creamy matcha topping and added adaptogenic benefits.

 

For the crust base:
1 cup brazil nuts (or nuts/seeds of your choice)
3/4 cup shredded coconut (or GF oats, quinoa flakes)
4 medjool dates pitted & roughly chopped
1 tbsp melted coconut oil
1/4 tsp sea salt
1 tsp reishi powder
1 tsp maca powder

For the filling:
3/4 cup + 2 tbsp raw cashew nuts (soaked 4 hours or overnight)
1 1/3 cup + 1 tbsp coconut milk
2 tbsp maple syrup
juice + zest of 1 yuzu (or lime)
2 tsp JENKI matcha
1/4 cup cacao butter melted and cooled
1 1/2 tsp vanilla bean
1 tbsp coconut oil melted and cooled

Garnish options: yuzu slices, berries, desiccated coconut, toasted pumpkin seeds, matcha powder chopped nuts, rose petals, sliced limes/lime zest, dusted matcha powder or edible flowers.

METHOD:

Soaking: In a bowl, soak raw cashew nuts for 4 hours or overnight. Rinse thoroughly and discard soaking water. Soak the raw Brazil nuts/other nuts or seeds of your choice to activate them.

Crust base: Blend all the ingredients until roughly combined. Line a round cake tin and then add the crust, pressing down firmly and evenly.

Topping: Blend the cashew nuts until a smooth paste. Add the coconut milk, maple syrup, juice + zest of 1 lime, matcha powder, cacao butter, vanilla bean, and coconut oil. Blend into an even paste.

Pour the mixture onto the crust. Place the cake in the refrigerator for 2-3 hours or overnight to allow the cake to set. Garnish with optional toppings, slice and enjoy!

Keeps for 10 days covered in the fridge or up to 4 months in the freezer

📸 @shisodelicious@wearethefoodstudio
🍵 @jenkimatcha