Author: Rachel Leung
Recipe type: Dessert, No Bake, Frozen
Serves: 4 to 6
- “Cake”
- ½ cup almond flour
- ¼ cup unsweetened shredded coconut
- ¼ cup matcha powder
- 14 Medjool dates, pitted
- NanaCream
- 2 frozen bananas
- ¼ cup unsweetened almond milk
- 1 tsp pure vanilla extract
- A pinch of pink salt
- Line two 8″ loaf pans with plastic wrap, set aside.
- In a food processor fitted with an S-blade, pulse the almond flour, shredded coconut, and matcha powder together to combine.
- Add the pitted dates and process until finely chopped and distributed throughout the “cake” mixture. Test the mixture by pressing a small amount between two fingers; if the mixture sticks and holds together, it’s ready! If it crumbles and falls apart, add water 1 tbsp at a time until moist enough to hold together.
- Firmly press half of the mixture into the bottom of each pan. Store in the freezer while NanaCream is being made.
- Without cleaning out the food processor, add all the NanaCream ingredients and process until smooth. Scrape down the bowl of the food processor with a spatula as necessary.
- Spread the NanaCream evenly over one of the matcha “cake” layers. Top with the other “cake” layer and return to the freezer until completely frozen.
- Once frozen, cut into desired squares or bars. Serve frozen.
