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.
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