Raw Matcha Cashew Tart
Serves 2 using a 9-inch cake mold
Crust:
200g Cashew Nuts
4 pieces Medjool Dates
15g Raisins
Pinch of Salt
2 Tablespoon Coconut Oil
Matcha Macadamia Cream Layer:
250g Macadamia Nuts
200g Cashew Nuts
2 Tablespoon Lemon Juice
Pinch of Salt
1 pot Vanilla Bean
5 Tablespoon Coconut Oil
3 Tablespoon of Matcha Powder
- Blend all ingredients for the crust in a food processor and pulse the ingredients till it looks like a crumble texture.
- Pour mixture 1 into a mold (we use a 9-inch cake mold for this recipe)
- Put all ingredients for Matcha Macadamia Cream together into a Vitamix and blend into a cream like texture
- Pour the cream into the mold
- Place mold in the freezer to set for 1 hour and enjoy!
Written by Carmen Low, co-founder of Afterglow and Lepark, who is a strong believer of meaningful partnerships for a more sustainable eco-community. When she is not running around town working on various projects, she is mostly traveling to farms or diving in the middle of the ocean with her favorite sea creatures.
About Afterglow
Afterglow by Anglow, is a lifestyle concept focusing on healthy living on up-and-coming Keong Saik Road promoting farm to table whole foods and specializes in raw food cuisine.
As a community driven lifestyle concept that believes in sustainable living, Afterglow is not taking on this mammoth task of healthy living by itself. We work alongside with farm partners both locally and regionally, gyms and studios, local entrepreneurs and other social enterprises to make healthy living accessible to all.
Visit our website at www.afterglow.sg
Facebook page: https://www.facebook.com/afterglowsg
