For the base:
1 cup hazelnuts (filberts)
5 medjool dates, pitted
2 Tbsp white chia seeds
2 Tbsp organic cacao powder
2-3 Tbsp certified organic maple syrup grade B

For the cake:
1 cup whole raw cashews, unsalted
1 Tbsp certified organic pure matcha green tea powder
2 Tbsp warm filtered water
1 avocado, pitted and peeled
1/2 cup organic lucuma powder
1/3 cup extra virgin certified organic coconut oil, melted
2-3 Tbsp fresh lemon juice
1/8 tsp sea salt

• Before getting all your ingredients together, soak the cashews in water (for at least 30 minutes.)
• Place all the ingredients for the base into a food processor and process until well incorporated and the mixture sticks together when pinched between your fingers.
• Spoon into silicone molds or tupperware. I used two 4″ cups (You can line the bottom with a piece of parchment paper to fit just the base, just to make sure it come out easily.) Press evenly to a 1/4″ thickness, all the way to the edges of the mold.
• Clean and dry the food processor.
• Drain the cashews and place into the processor.
• Dissolve the matcha in the water and add to the processor.
• Add the remaining ingredients and process until smooth.
• Divide evenly into your molds, spreading the top as smoothly as possible.
• Freeze for at least an hour before turning out onto a serving plate. Cover and keep refrigerated until ready to eat.
• Before serving, dust lightly with a small spoonful of matcha with a fine-mesh sieve.



Founder at c-cooking
Christine is a Health & Wellness Coach / NYC mom / graphic designer / self-taught cook / food blogger who loves making foods from scratch, using whole ingredients. Real food (mostly plants) for real people.

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