MATCHA RASPBERRY LOGCAKE
By Paris By Vegan
2 tsp Matcha Maiden
6 tbsp maple syrup
2 1/2 soaked overnight cashews
1/2 cup water
For the Matcha layer:
Blend Matcha Maiden, 3 tbsp maple syrup, 1/4 cup water and 1 1/2 cup soaked cashews
For the raspberry layer:
Blend raspberries, 3 tbsp maple syrup, 1 cup soaked cashews and 1/4 cup water
Layer both mixtures one on top of the other and freeze overnight.
Let sit for 10 minutes at room temperature before serving.
Garnish with your favourite choice of topping!