Mizuba Matcha No-Bake Chocolate Tahini Cake by Goodies Against the Grain
We all have that one dream cake.
For us, there is nothing better than a raw, nutritious, yet OH-so-tasty masterpiece that blends flavor and texture so well - and is easy to make!!
Fortunately, the amazing Sadie of Goodies Against the Grain manifested this cake into existence. In her words, "Every once in a while, I make a dessert that is just poetic. Each flavor blends seamlessly into the other; the texture caresses your tongue with grace and ease. It is cold and creamy, filling your senses with the feeling of summer. In short, this cake is perfection."
Tahini, Matcha & Chocolate Dream Cake
(No-Bake!)
This cake requires zero oven time… only a freezer!
It's also perfect for parties: it’s vegan, paleo-friendly, and low-sugar.
- 1½ cups roasted cashews
- ¼ cup tahini
- 2 Tbs pure maple syrup
- ¼ tsp sea salt
- 1 cup coconut cream*
- 1/3 cup roasted cashews
- 1 Tbs pure maple syrup
- 1½ tsp Organic Culinary Mizuba matcha powder
- ½ cup full-fat coconut milk
- ½ cup chopped 85% dark chocolate (or chocolate of choice)
- Line a 6” springform cake pan with a circle of parchment paper. Grease the inside of the pan with a little coconut oil, olive oil, or fat of choice.
- In a food processor, pulse together the crust ingredients until a dough forms, but there are still little chunks of cashew, for crunch.
- Press the dough evenly into the bottom of the cake pan. Freeze for 10 minutes, while you make the matcha layer.
- For the matcha layer, I recommend using a blender (or you could use the food processor again, but it doesn’t blend as well). Blend together all the ingredients until smooth and creamy. Pour into the cake pan.
- Freeze for 2 hours, then make the ganache.
- For the ganache, heat the coconut milk in the microwave (or on a stovetop) until it is hot. Pour in the chopped chocolate and let it sit for 10 minutes. Whisk the chocolate into the milk until it’s smooth.
- Pour the ganache layer onto the frozen matcha layer, and freeze until the ganache layer is just frozen (about an hour). Run a butter knife along the inside of the pan to remove the cake from the springform pan, and enjoy!
- *To get the coconut cream, use the thick quite stuff scooped off the top of a can of refrigerated full-fat coconut cream.
- To store the cake: keep it covered in the freezer, then take it out an hour before you’re going to eat it, so it can defrost.
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