This raw matcha and raspberry nice cream cake is out-of-this-world delicious. The rich, creamy matcha layer is made from frozen banana and creamy avocado and is sandwiched with a layer of sugar-free, homemade raspberry chia jam.
RAW MATCHA AND RASPBERRY NICE CREAM CAKE [VEGAN, GLUTEN-FREE]
FOR THE BASE:
6 tablespoons rolled oats (can be gluten-free)
2 tablespoons nut butter
2 tablespoons maple syrup
1/2 teaspoon vanilla
FOR THE RASPBERRY JAM:
1 cup fresh or frozen raspberries
1 tablespoon stevia or maple syrup
3-4 tablespoons chia seeds
FOR THE MATCHA FILLING:
1 frozen banana
1/2 can coconut milk
4 tablespoons maple syrup
1 teaspoon vanilla extract
2 teaspoons matcha powder
Pomegranate seeds, freeze-dried raspberries to decorate
Make the base by mixing everything together to form a flapjack mixture.
Press this into the base of a 4×4-inch mini loose-bottomed cake tin.
Make the jam by placing the berries in a pan with a dash of water and maple syrup to taste.
Simmer this for 5 minutes and gently mash the berries with a fork, then remove them from the heat and stir in the chia seeds.
Set this aside for at least 15 minutes to thicken, then transfer it to a jar and keep it in the fridge until needed.
Spoon a generous layer of the jam over the base.
Now blend together all of the ingredients for the matcha filling until they’re quite thick and smooth.
Pour this over the jam and then place it in the freezer for at least 4 hours.
When you’re ready to serve, remove it from the freezer 5-10 minutes beforehand and remove it from the tin.
Sprinkle some pomegranate seeds and freeze-dried raspberries over the top to make it look pretty.