Matcha coconut pie

Only sweetened with maple syrup
Peanut free
Vegan
Japanese
DessertCake and pastries6-8 pieces15 minutes preparation3 hours waiting
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This is what you need

For the crust:
Coconut oil (deodorised)1 tbsp
Dates10Hazelnuts brown150 g
For the filling:
Lemonhalve
Silken tofu320 g
Coconut milk 80%200 mlCashew nuts100 gMaple syrup grade C50 ml
Agar agar powder1 tsp
Matcha latteevt. 1 tsp

Kitchenware

Blender
Whisk
Oven
Spring form
Strainer

This is how you make it

  1. First prepare the crust. Melt the coconut oil in a fireproof bowl in the oven. Add all ingredients in the blender and grind until fine.
  2. Put the mixture in the spring form. Firmly press down with a spoon. Put in the freezer for a while.
  3. Grate the zest of the lemon. Cut in half and squeeze out the juice. Put in the blender.
  4. Put the silken tofu in the blender.
  5. Also add the coconut milk, cashews and maple syrup and grind until smooth.
  6. Put everything in a saucepan and heat.
  7. Add the agar powder and stir well. Reduce heat and simmer for about 3 minutes simmer very slowly. Stir every now and then.
  8. Pour the mixture into the spring form. Let cool for at least 3 hours.
  9. Before serving, sprinkle a wafer-thin layer of matcha powder over the cake using a strainer.

Tip(s)

  • Not a matcha fan?┬áThen mash fresh fruit or heat dark chocolate with a good splash of coconut milk, and divide this over the cake.
  • Use the other 80 g of silken tofu in miso soup, for example. Add this to the soup last minute!