You probably don’t crave slices of green cake very often, but trust me: This creamy, delicately-flavored confection will change your mind. Plus, it’s vegan, Paleo, gluten-free, and rich in green tea antioxidants (great for occasionally indulging when you’re sticking to a clean eating diet). We’re calling it: Green cake is the new green smoothie. MORE: The 10 Best Ways To Use Matcha Tea Prep time: 30 minutesTotal time: 4 hours 10 minutesServes 16 Base1 c hazelnuts5 dates, pitted½ tsp sea salt1 Tbsp black sesame seeds Sesame layer2 Tbsp black sesame tahini½ c cashews, soaked in water for 30 minutes½ can (14 oz) coconut cream2 Tbsp maple syrup3 Tbsp coconut oil, melted Matcha layer½ Tbsp matcha powder½ can (14 oz) coconut cream1 c cashews, soaked in water for 30 minutes3 Tbsp maple syrup4 Tbsp coconut oil, melted Sauce1 Tbsp black sesame tahini½ Tbsp cocoa powder1 Tbsp coconut oil, melted½ Tbsp maple syrup1 pinch sea salt
- Add all base ingredients to a food processor. Process until the mixture sticks together when pinched. Pour into and 8" tart pan with a removable bottom and press down to form an even layer. Transfer to freezer for 10 minutes.2. To make the black sesame layer, drain the cashews and add to food processor with the remaining sesame layer ingredients. Process until smooth. Remove base layer from freezer and pour black sesame mixture on top. Return cake to freezer for 1 hour.3. To make the matcha layer, drain the cashews and add to food processor with remaining matcha layer ingredients. Process until smooth. Remove cake from freezer and pour matcha mixture on top of black sesame layer. Return cake to the freezer for another 2 hours.4. Meanwhile, make sauce: Stir all ingredients together in a small bowl until smooth. Remove cake from freezer, drizzle with sauce, and garnish with black sesame seeds and mint leaves, if desired. NUTRITION (per serving) 350 cal, 4 g pro, 34 g carb, 2 g fiber, 28 g sugars, 24 g fat, 12 g sat fat, 65 mg sodium
