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RAW CHOC MINT MATCHA CAKE

By Bella and Bhaki

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INGREDIENTS: 

Crust:

1 cup almonds

1 cup dates

1 ½ cups coconut

3 tablespoons of cacao powder

1 tablespoon of honey

1 tablespoon of coconut oil

DIRECTIONS:

Process the nuts until they begin to break down and then add the dates and coconut. Process until the mixture comes together. Press the mixture into the base of a spring form pie tin.

Mint Topping

1.5 cups cashews soaked for 4 hours and then strained and rinsed well

1 cup fresh coconut meat

¼ cup coconut milk

½ cup coconut oil

5 drops Peppermint Oil

20 mint leaves

½ cup honey

1 tablespoon of MATCHA MAIDEN

DIRECTIONS:

Blend all ingredients until very smooth and creamy in a high speed blender.

Pour into the base and allow to set in the fridge for 4-5 hours or overnight. To serve, decorate with pistachios, coconut and dried figs.

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