Mind. Body. Nutrition.

Matcha, Lime and Coconut Cheese”fake”

Matcha, Lime and Coconut Cheese”fake”
Course: Dessert
Servings: 16
Ingredients
Base
  • 1 cup pecans
  • 1 cup almonds
  • 2 cups medjool dates - pitted (approx 16)
  • 1 tbs ground ginger
  • 1 tbs ground cinnamon
  • 1 tsp vanilla powder
  • 1 tsp turmeric powder
  • 1/4 cup raw cacao
  • 3 tbs melted coconut oil
  • 1 tbs maca
  • 1 tbs ashwagandha
  • crack of black pepper
  • pinch of salt
Cheese”fake” topping
  • 1 cup soaked cashew (soak for 8 hours)
  • 300g silken tofu
  • 350g coconut yoghurt
  • 1/2 an avocado
  • 1/4 cup raw agave
  • 1 tsp moringa powder
  • 1 tsp matcha powder
  • 1 tsp vanilla powder
  • pinch of salt
  • juice and zest of 1 lime
Instructions
For the base
  1. Put all the ingredients apart from the dates and coconut oil into a blender and blitz until the nuts have completely broken down and all the powders are fully combined

    Add in the melted coconut oil and pitted Medjool dates and blend until the dates have completely broken down and a gooey dough like consistency has formed

    Transfer the mixture to a round silicone cake mould and press the mix down firmly until evenly tightly compact. Use some parchment paper and the back of a wooden spoon or a glass to help you.

    Put the base in the freezer while you make the topping

To Make the topping
  1. Put all the ingredients in a high-speed blender and whizz on high until smooth

    Remove the base from the freezer and pour over matcha mix and evenly distribute with a spoon.

    Decorate with chopped pistachios and edible rose petals

    Put back in the freezer for 3 hours

    Once completely frozen remove from the silicone mould and cut into portions. Store in the freezer in a sealed Tupperware container.

Naomi's Tips

Remove from the freezer and defrost for 30 minutes before eating.

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Matcha, Lime and Coconut Cheese”fake”

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