For the cake base:
- 150 g Cashew nuts
- 30 g Coconut oil, liquid
- 150 g Dates
For the cream:
- 2 Bananas
- 100 ml Coconut cream
- 1 tsp Matcha
- 1 Avocado
- Grated coconut
From our assortment
Preparation:
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Put all the ingredients for the base into a blender and puree until a solid mixture is obtained.
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Pour the base mixture into a muffin tin and press firmly.
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Put all ingredients for the cream in a blender, puree and place on the base.
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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
