Yes, you can have your cake and eat it, too! This Mint-Matcha “Ice Cream” Cake is where it’s at. Incredibly rich, decadent, flavorful, packed full of nutrients and healthy fats this cashew based dessert will turn any “foodie” against vegan cuisine into a true believer. Enjoy with some freshly brewed coffee or tea, best when shared with friends.
• 1 Cup Raw Cashews
• 3/4 Cup Maple Syrup
• 2 tsp Mint Extract (can substitute Mint leaves, 1-2 Tablespoons chopped depending on how strong you like your mint)
• 1 Cup Melted Coconut Oil
• 1 Tbs Raw Matcha Green Tea Powder
• Protein “Amazeballs” dusted in Matcha and Cacao Powder
• Melted Chocolate (I used Enjoy Life Chocolate Chips)
• 38 Dates
• 1/3 Walnuts
• 1/3 Cashews
• 1/3 Shredded Coconut
• 1 Tbs Cacao
• 1 Tbs Sacha Inchi
• 1 Scoop Veggie Protein- Chocolate
• Optional MRM Raw Matcha Green Tea Powder and Cacao powder to dust/coat the balls
Process all crust ingredients until sticky.
Press into two 4-inch spring form pans, or one 8-inch spring form pan
Place in the freezer to set while you make the cake.
Process Cashews until you get a fine powder like consistency, or as close as you can! (it's ok if it starts to turn into cashew butter!)
Add in Maple Syrup, Mint Extract, melted Coconut Oil, and the Matcha powder and process until fully combined and smooth.
Pour cake on top of the crust in the spring form pan(s) and set in freezer to set for 3-4 hours.
Pour all ingredients into a food processor and process until everything is chopped into similar sized pieces. You should be able to take about a tablespoon amount and roll into a ball no problem.
You can dust the protein balls with Matcha and/or Cacao powder if you so desire.
Once Cake is set prepare the chocolate.
Place Chocolate in a double boiler and melt.
Pour chocolate over cake.
Place some Amazeballs on top of your cake.
Pour more chocolate on top of the cake and amazeballs.