Original Post Here from-hand-to-mouth.com
Ingredients
For the crust:
- 200g (1 1/2 cups) almonds
- 40g (1/2 cup) shredded coconut
- 2 tbsp coconut oil
- 1 tbsp rice malt syrup
- a good pinch of sea salt
For the filling:
- 270g (2 cups) cashews
- 1 can coconut milk
- 35g granulated stevia
- small bunch of mint (about 10 springs)
- juice of 2 limes
- 11/2 tbsp matcha powder + a little more for dusting the cake
- a tiny pinch of sea salt
Directions
Start the night before, or at least two hours prior to making the cake, by soaking the cashews in water. You also might want to place the can of coconut milk in the fridge for making the whipped coconut cream (see note above).
On the next day, line the bottom of a 20cm springform tin with baking paper. Place the almonds (either raw or activated) in a food processor and process them until you’re left with small chunky crumbs. Melt the coconut oil and lightly roast the shredded coconut in a pan (be careful, it burns easily! Again, you can skip that step for a completely raw cake). Combine almond crumbs with the rest of the ingredients. The mixture will not completely stick together, but don’t worry: Press it with your hands very firmly into the base of the tin and then place it for at least half an hour in the freezer to set.
To make the filling, whip up the coconut cream and place it in the fridge. Drain and rinse the cashews and place them together with all the other ingredients, except the coconut cream, in a high-speed blender or food processor. I had to use my food processor, but if your blender is powerful enough, I think this is the better option. It may take some time, but in the end you will be left with a delicious cream. Fold in the whipped coconut cream with a spatula or wooden spoon. Pour the mixture evenly over the base in the tin and place it in the freezer until solid (for about one hour). Take it out 30 minutes prior to serving – it will become super creamy without losing its shape. Right before you serve it, sift a little matcha powder on top.
