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Matcha Mousse Cake V GF DF
This Mousse cake is beyond NOM NOM.... but... freakin AMAZING DROOL WORTHY!! After recently visiting Japan I've become matcha crazy, visiting little tea shops, and having green tea flavoured ice cream was a massive highlight, when I found this awesome Australian based company I was flipping out! The awesome talented team at Matcha Maiden gave me a sample to play with, and this 'cake' instantly came to mind, now, I am hooked to the stuff and cant get enough of it!! This 'mousse cake' is vegan, gluten free, smooth & creamy and has heaps of yum factor!
Chocolate Base: (may need to double mix to allow for larger pan)
-100g chickpea flour
-1/3 cup almond meal
-3 tbsp liquid sweetener
-2 tbsp coconut oil
-1 tbsp cacao
Press in rectangle pan, bake in a preheated 180C oven for 10 minutes
Filling:
-1 cup cashew cream (see comments)
-3/4 cup melted coconut oil
-1/2 Avocado
-3 Medjool dates
-1 tsp vanilla
-1 tsp @matcha_maiden dissolved in 2 tbsp warm water (mix thoroughly)
-4 tbsp liquid sweetener
Wizz all in blender until smooth and creamy, pour over chocolate base
Set in fridge for at least 3 hours
