Strawberry & matcha fauxmage cake
With the holiday season approaching, many people want to cook in a slightly more… gourmet way! If this is you, I have the perfect recipe for you! Both decadent and healthy, this dessert will satisfy your sweet tooth while giving you a dose of green.
On to the recipe!
Ingredients
For 1 8” cake or 6 individual cupcakes
Crust
- 1/2 cup raw almonds
- 1/2 cup grated coconut
- 1/3 cup dates or raisins
- 1 to 2 tbsp. teaspoon of water
Note: to make an 8” cake, double the quantities.
Strawberry filling
- 1 1/2 cup diced strawberries
- 1 cup chopped raw cashew nuts
- 3 tbsp. tablespoon of maple syrup
- 3 tbsp. tablespoon of water
- 1 C. tablespoon of lemon juice
- 1/3 cup melted coconut oil
- Optional: beet crystals or a few raspberries to intensify the pink color
Matcha filling
- 1/2 cup chopped raw cashews
- 1/2 cup + 1 tsp. tablespoon of water
- 1/3 cup maple syrup
- 1 C. tablespoon of DoMatcha
- 1/3 cup melted coconut oil
Preparation
Crust
Finely chop the almonds and coconut in a food processor. Add the dates and mix until everything is well combined. Add the water and mix again to form a pliable dough.
Spread the batter in an 8” cake pan or 6 small muffin tins.
Strawberry filling
Combine all ingredients except coconut oil in a high-speed blender. Add the oil and mix again. Pour into a bowl and set aside.
Matcha filling
Blend the cashews, water, syrup and Matcha powder in a high-speed blender until smooth. Add the oil and mix again.
Assembly
Pour any of the toppings halfway into the mold. Pour part of the other filling over the first. Use the handle of a spoon to “push” the second filling around the first. Place a little of the first filling on top. Repeat with the second filling.
Place in the freezer for approximately 6 hours.
Place in the fridge for a few moments before serving to soften the cake slightly. Garnish with chocolate sauce, strawberry pieces and Matcha powder.
An original DoMatcha recipe
