Name: Matcha Cold Cake
Prep time: 180 min
Yield: 1
Cuisine: Internacional
Ingredients: 1 cup almonds, soaked, for the crust; 1 cup dates, for the crust; 1 tablespoon Splenda® muscovado, for the crust; water, soaking water from the almonds, for the crust; 1/2 cups Splenda® muscovado, for the caramel; 1/2 cups water, for the caramel; 3 cups cashews, soaked the night before; 1 tablespoon vanilla essence; 3/4 cups almond milk, or coconut milk; 1/2 tablespoons Splenda® sugar; 1/3 envelopes unflavored gelatin powder, hydrated and melted (3g); 1/2 cups coconut oil, melted; 1 tablespoon matcha; blackberries, for decoration; peppermint, for decoration

Preparation

Low

For the crust, in a food processor, place the almonds with the dates and Splenda® Mascabado. Process until you obtain a very thick dough; if necessary, add a bit of the soaking water from the almonds. Place the mixture in a cake mold and compact to form a crust. Set aside.