Bite-Size Blue Matcha Cashew Cakes




Bite-Size Blue Matcha Cashew Cakes



  • BASE
  • 1/2 cup raw almonds
  • 1/2 cup shredded coconut
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp salt
  • 1/4 cup pitted dates
  • 1 cup soaked raw cashews
  • 3/4 cup creamed coconut
  • 1/4 cup melted coconut oil
  • 1 tbsp maple syrup
  • 1 tsp blue matcha (optional)


  1. Place all the ingredients for the base in the processor, except the dates. Process until the almonds are in small pieces.
  2. Add the dates to the food processor and process until the mixture sticks together.
  3. Press the base mixture firmly into the bottom of your mold and then freeze while you prepare the filling.
  4. In a high speed blender, place all the ingredients for the filling. Blend until smooth.
  5. Pour 1/2 the mixture into your mold and freeze 1 hour. (If you don’t want multiple colours or flavours, you don’t need to split the mixture)
  6. Mix the remaining filling with the blue matcha (or other natural colour) and pour onto the first layer.
  7. Freeze for at least 4 hours before serving.




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