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Serves
8
Author Notes
Made up of three layers, this raw vegan cake really is the dreamiest, softest, tastiest cake… EVER!
—Justina
Ingredients
1 cup
peanuts
1 cup
walnuts
2 cups
medjool dates
1/2 cup
cocoa powder
1/4 teaspoon
salt
2-4 tablespoons
maple syrup
2 cups
cashew nuts (soaked overnight in water)
1/3 cup
peanut butter
1/3 cup
maple syrup
5 tablespoons
almond milk
2 cups
tinned coconut cream (the creamy top layer is what is needed)
1/4 teaspoon
salt
1 cup
coconut oil
1 teaspoon
vanilla bean paste
2 teaspoons
organic matcha green tea powder
2 cups
medjool dates (soaked overnight in water)
1/4 cup
water
1 tablespoon
peanut butter
200 grams
dark chocolate
1 handful
Edible flowers (optional)
Directions
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For the base:
Blend the nuts until they form a crumb like consistency. - Remove from the blender and set aside.
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For the matcha nougat layer
Add all ingredients in a blender and blend until smooth.
- Add on top of the cheesecake base and place tin back in the fridge to set for at least 4 hours.
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For the topping
On a cooker, melt the chocolate in a bowl set over a pan of boiling water.
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Pour over the cheesecake and sprinkle over the crushed pistachio nuts.
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