• 2.5 cups raw cashews, soaked in water for at least 3 hours
  • 3/4 cup plant-based milk (almond or cashew milk)
  • 1/4 cup macadamia oil
  • 2 Tbs matcha green tea powder
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract


  • Raspberry compote*  or store-bought jam
  • Fresh raspberries

*diy quick raspberry compote: boil a fistful of fresh raspberries, 1 tsp cornstarch, 2 tbsp water dash of maple syrup, blend in food processor and then cool.


  1. Line the base of a springform cake pan with parchment paper.
  2. Blend crust ingredients in a food processor and press into the cake pan. Place in freezer for 1 hour.
  3. To make the filling, blend cashews, plant-based milk, macadamia oilmatcha green tea powder, maple syrup and vanilla in blender until smooth. If mix is too dry, add a few additional drops of plant-based milk to achieve a creamy consistency.
  4. Pour filling on top of crust and place in freezer for 3 hours. When ready to serve, garnish with a thin layer of raspberry compote and fresh raspberries.

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