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Matcha Mango Cashew Cream Cake (No Bake!)

TexazTaste
Delightfully delicious, vegan and gluten free, this no bake cake will surprise you with flavor!
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Prep Time 12 hours
Total Time 12 hours
Course Dessert
Servings 8 people

Equipment

  • Spring Form Pan

Ingredients
  

Crust

  • 2 cups raw almonds, soaked in water 8-12 hours and rinsed
  • 2 tbsp melted coconut oil
  • 8 Medjool dates, pitted
  • 4 tbsp shredded coconut
  • 4 tbsp cacao powder
  • 1 tbsp raw cacao nibs (can substitute any kind of vegan chips)
  • 1/8 tsp sea salt

Mango Layer

  • 4 cups raw cashews, soaked in water 8-12 hours and rinsed
  • 3/4 cup melted coconut oil
  • 1 cup lemon juice
  • 1 cup coconut cream or full-fat coconut milk
  • 1/4 cup maple syrup
  • 1 lemon, zested
  • 1/2 tsp turmeric powder
  • 1 cup fresh or frozen mango

Matcha Layer

  • 1 cup raw cashews, soaked in water 8-12 hours and rinsed
  • 1/3 cup coconut cream or full-fat coconut milk
  • 4 tbsp melted coconut oil
  • 3 tbsp maple syrup
  • 3 tbsp lemon juice
  • 1/4 cup fresh mint
  • 1 tsp matcha powder, plus more for sifting the top

Instructions
 

  • For the crust, pulse every ingredient in a food processor until well processed, but still slightly crumbly. Press mixture into the base of the springform plan that has been lined with parchment paper.
  • For the mango layer, in a blender or a food processor, place every ingredient and blend well until smooth. You may have to split this part of the recipe in half and do this in batches depending on the size of your food processor. Taste and add more sweetener if needed. Layer the mango filling above the base. Cool in freezer until set.
  • For the matcha layer, in a blender or a food processor, place every ingredient and blend well until smooth. Taste and add more sweetener if needed. Layer the matcha filling above the base. Cool in freezer until set.
  • At least 4 hours prior to serving, take out of freezer and remove the cake from the springform pan to defrost. Sift matcha powder on top and garnish with yellow, blue, purple and green edible toppers, such as pansies, frozen blueberries, lemon slices, and mint.