Raspberry Matcha Cake

Ingredients

Base:

• 150 g bio almonds

• 100 g pistachios

• 1 tbsp premium bio matcha

• 1 tbsp coconut syrup

• a little water

Cream:

• 500 g cashews, previously soaked in water for 6 hours

• 210 g bio coconut oil

• 200 ml coconut milk

• 200 ml coconut syrup

• 200 g frozen raspberries

• 1 tbsp premium bio matcha

• juice of 1/2 lemon

Instructions:

1. For the base, first blend the nuts, then add 1 tbsp premium bio matcha, 1 tbsp bio coconut syrup, and water to form a thick mixture. Pour the mixture into a cake pan and shape it by pressing it into the bottom with your fingers.

2. To make the cream, blend the cashews, coconut milk, and bio coconut syrup, and finally add the previously melted bio coconut oil.

3. Divide the cream into two parts: add 200 g of raspberries to one half, and 1 tbsp of matcha and the juice of 1/2 lemon to the other half.

4. Pour the raspberry cream over the base, arrange raspberries tightly on top, and then pour the matcha cream over them.

5. Leave the cake to set in the fridge for a few hours.