This is a delicious creamy matcha cake on a black sesame base, topped with dragonfruit raspberry jam + a raw chocolate shell.
- No refined sugars
- Natural + organic ingredients
Makes 18 single serve cakes or one large full-size cake
BLACK SESAME BASE:
Blend together the following ingredients in a food processor until you have an even crumb:
3/4 cup activated hazelnuts
3/4 cup black sesame seeds
1/2 cup desiccated coconut
3 tbsp organic cacao powder
1 tbsp organic virgin coconut oil
1 tbsp maple syrup or any liquid sweetener of your choice (we used a coconut sugar syrup with monk fruit extract)
1/2 tsp pure vanilla extract
1 cup dates
1 pinch of salt
Press this mixture firmly into a silicone muffin tray mould (12 moulds) or a non-stick full size cake mould.
MATCHA CREAM LAYER:
Blend together the following ingredients in a high speed blender until smooth:
1 1/2 cups activated cashews
1/2 cup ripe pears, peeled and chopped
1/2 cup freshly juiced pear juice (or you can also use tinned pears in juice)
80g organic virgin cacao butter, melted
4 tbsp organic virgin coconut oil, melted
1/3 cup Irish moss gel
1/4 cup water
1/4 cup + 1/8 cup maple syrup or liquid sweetener of your choice (we used a coconut sugar syrup with monk fruit extract)
2 tbsp Matcha Matcha latte grade powder
2 tsp pure vanilla extract
1/4 tsp pure stevia extract (or use additional sweetener to taste)
4x pinches of sea salt
Optional: Once blended, add 1 tsp psyllium powder (this is different to psyllium husk) and blend for another five seconds. This will make the cream cake a little bit firmer.
Pour Matcha cream mixture on top of bases and put in fridge/freezer to set. There will be room left in the moulds to add the dragonfruit jam.
3 cups defrosted raspberries (reserve juice)
3/4 cup dates, soaked in warm water 5 minutes then drained
3 tbsp chia seeds
4 tbsp organic virgin coconut oil
3 tsp dragonfruit powder
Blend all ingredients (including the juice from the defrosted raspberries) in a blender until smooth.
Set in fridge, then once the matcha layer has also set, spread on top of the cakes. Allow to set in the freezer.
RAW CHOCOLATE LAYER:
You can melt store-bought raw chocolate for this step, or if you're feeling adventurous, make your own using the recipe below!
Whisk together the following ingredients:
90g organic virgin cacao butter, melted
90g organic virgin coconut oil, melted
2/3 cup organic cacao powder
1/4 cup liquid sweetener of your choice
A pinch of pure stevia extract
Remove the matcha cakes from their moulds and drizzle the raw chocolate on top of each cake, allowing it to dribble down the sides for maximum WOW factor!
Decorate with freeze-dried raspberries, whipped coconut cream or any topping of your choice. And don't forget a dusting of Matcha Matcha powder!
Store in the freezer for up to 3 months or in the fridge for up to 1 week.