⁠Revive yourself with this VEGAN MATCHA CAKE in Cashew Crust⁠ topped with fresh blueberries. It's so delicious and sweet that will complete your day.
 

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Follow this recipe to make one!
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🍴⁠ RECIPE 🍴⁠

Ingredients

Crust:⁠
½ cup of almonds⁠
1 tsp of cashew butter⁠
1 tsp of coconut sugar⁠
1 tsp of maple syrup⁠
1 tsp of coconut oil⁠
Pinch of salt⁠
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Filling:⁠
2 cup of cashews
½ cup of almond milk⁠
4 tsp of lemon juice⁠
¼ tsp of vanilla extract⁠
1 Tbsp of maple syrup⁠
2 tsp of coconut sugar⁠
2 + ½ tsp of Zen Tea Leaf® Matcha Green Tea Powder⁠
2 Tbsp of coconut oil, melted⁠
Pinch of salt⁠
¼ cup of fresh blueberries⁠
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Instructions:⁠
1. For the crust, pulse the almonds in a food processor until partially broken. Add the remaining ingredients and process until the mixture is sticky but still crumbled.⁠

 
2. Press into a 4’’(10 cm) round mold and form an even layer. There will be enough dough for another mold. Place into the freezer for 30 minutes until firm.

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3. To prepare the cream filling, first, rinse and drain the cashews. Blend all ingredients together, except coconut oil and blueberries, in a high speed blender until smooth. Add the melted coconut oil and blend again, on slow speed, for a few seconds until incorporated. Pour the cream over the base and disperse the blueberries throughout the filling.⁠

 
4. Place the cake into the freezer for at least 3 hours. One hour before serving, remove the cake from the mold and place it into the refrigerator. Garnish with Zen Tea Leaf® Matcha Green Tea Powder⁠ and more blueberries.⁠

 
5. SERVE & ENJOY!!!