Perfect with your afternoon matcha or for dessert, this no-bake, vegan matcha treat does not disappoint!
- 1½ cups raw cashews
- 1 tsp vanilla extract
- 1 medium lemon, juiced
- ¼ cup light coconut milk
- ¼ cup melted coconut oil
- ½ cup maple syrup
- ¼ cup coconut yogurt
- ¼ tsp sea salt
- 1½ tsp culinary matcha powder
- 1 cup packed medjool dates, pitted
- 1½ cups raw walnuts
- Pinch of sea salt
- Soak cashews in a bowl with hot water for an hour. Drain and set aside.
- For the crust, add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
- Add walnuts and salt to the food processor and process into a meal. Add the dates back in and blend until a loose dough forms. If too dry, add a few more dates. If too wet, add more chopped walnuts.
- Line a rectangle dish pan with parchment paper. Then add the crust mixture and distribute evenly. Make sure it’s packed down and that the sides are also covered with crust. Place in freezer to firm.
- For the filling, add all of the filling ingredients except the matcha powder to a blender and blend until creamy and smooth.
- Taste and adjust flavors according to preference. To sweeten, add more maple syrup or for more vanilla flavor, add more vanilla extract or for more tang, add more lemon juice.
- Remove crust from the freezer and pour ⅔ filling onto the crust and spread evenly. Tap a few times to release any air bubbles.
- For the remaining ⅓ filling, sift the matcha powder to remove any clumps and blend. Taste and add more matcha if needed.
- Add the matcha filling to the pan in a swirling motion or in dots across the pan. Then use a spoon or chopsticks to create the matcha swirls.
- Cover with plastic wrap and freeze to set (about 3-4 hours). It’ll be firm to touch once set.
- Top with coconut whipped cream and fresh berries or as is. Enjoy!