Tasty Matcha Raw-Cakes

For the cake base:

  • 150 g Cashew nuts
  • 30 g Coconut oil, liquid
  • 150 g Dates

For the cream:


  1. Put all the ingredients for the base into a blender and puree until a solid mixture is obtained.

  2. Pour the base mixture into a muffin tin and press firmly.

  3. Put all ingredients for the cream in a blender, puree and place on the base.

  4. Put the raw cakes in the fridge overnight or in the freezer for about 2 hours. Decorate with coconut chips and Matcha powder before serving.

Our tip:
Eat quickly! Raw cakes taste best while they're still fresh.

Portion: for 2 - 4 people

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