Vegan Matcha Mousse Cake

• vegan
• dessert
• matcha
• japanese
• mousse
• Hiroshi

Introduction

Dive into the comforting embrace of today's special dessert, a Japanese-inspired Vegan Matcha Mousse Cake. This delightful treat combines the subtle earthiness of matcha with the creamy texture of vegan mousse, layered over a crisp almond base for a dessert that's as pleasing to the palate as it is to the eye.

Ingredients

• 200g raw almonds
• 10 Medjool dates, pitted
• 1 tablespoon coconut oil, melted
• 300g silken tofu
• 1/2 cup raw cashews, soaked for 4 hours and drained
• 1/4 cup maple syrup
• 1 tablespoon matcha powder, plus extra for dusting
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a food processor, blend the almonds until finely ground.
2. Add the Medjool dates and coconut oil, and process until the mixture sticks together.
3. Press the mixture firmly into the bottom of a lined 8-inch springform pan to form the base.
4. Clean the food processor, then blend silken tofu, soaked cashews, maple syrup, matcha powder, vanilla extract, and a pinch of salt until smooth and creamy.
5. Pour the matcha mousse over the prepared base, smoothing out the top with a spatula.
6. Refrigerate for at least 4 hours, or until set.
7. Dust with additional matcha powder before serving.

Enjoy this Vegan Matcha Mousse Cake as a perfect end to a nourishing meal, or as a sweet treat to brighten your afternoon. Its layers of flavor and texture make every bite a delightful experience.

Hiroshi

Additional Information

Nutritionfacts	Calories: 320, Fat: 18g, Carbs: 36g, Protein: 8g
Preparation Time	4 hours 30 minutes
Allergy Information	Nuts, Soy