Preparation time: 20 - 40 min Difficulty: medium
200 g almonds
200 g dates
200 g cashew nuts
1 l water
2 pinches of vanilla
1/2 tsp cinnamon
4 tbs cacao powder
4 tbs date syrup (or any other sweetener: agave syrup, coconut syrup,...)
3 tbs matcha powder
100 ml coconut oil
300 ml coconut cream for whipping
Soak almonds, dates and cashews individually in three different bowls with plenty of water for about 4 - 8 hours.
Wash the almonds under running water and add to a blender with 1 liter of water, vanilla and cinnamon. Blend until you get a smooth and runny mixture, then drain well through a nut milk bag until you get a dry dough. Save some sieved milk for later and if there's any left, you can use it in other dishes as milk (drinks, puddings, desserts,...).
Drain the dates and save the water, add them to a blender and start blending. While blending, slowly start adding just enough leftover water until you get a creamy mixture.
Mix the sieved part of almonds with date paste and cacao. This is the cake crust. Use your hands to spread it evenly on the bottom of a cake pan.
Wash the cashews under running water and add to a blender. Add date syrup and 100 ml of almond milk you left while making the cake crust. Blend until you get a creamy mixture. Make sure, when you use a stronger blender, that the batter doesn't overheat. When using a weaker blender, it will take longer to get the right consistency. Sometimes, depending on the structure of nuts, you have to add more almond milk to make the mixture really smooth and creamy. Then add matcha powder and melted coconut oil. Pour the creamy mixture over the cake crust and place in the fridge for 16 hours.
Make whipped cream and place it nicely on the top.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.