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Matcha Pistachio Cake

Serves 8.

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    Matcha Pistachio Cake

    This show-stopping, make-ahead, no-bake, vegan matcha cake is a grown-up version of a childhood favourite: ice cream cake. Sweet, creamy, and refreshing, this is one recipe you might find yourself repeating through the year.

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    Tip

    To easily remove springform pan from cake, wet a kitchen towel with hot tap water and wrap towel around sides of pan. After 30 seconds, remove towel and gently unmould matcha cake. Smooth sides of cake with a spatula if desired.

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    Matcha Pistachio Cake

    Ingredients

    • 1/2 cup (125 mL) raw pistachios, plus extra for garnish
    • 2 Medjool dates, pitted
    • 1/4 cup (60 mL) unsweetened shredded coconut
    • 1/4 tsp (1 mL) salt
    • 4 Tbsp (60 mL) maple syrup, divided
    • 3 avocados, pit removed and peeled
    • 2 tsp (10 mL) matcha green tea powder, plus extra for garnish
    • 2 Tbsp (30 mL) lime juice
    • 2 Tbsp (30 mL) water
    • 1 tsp (5 mL) vanilla extract
    • Edible flowers, for garnish (optional)

    Nutrition

    Per serving:

    • calories228
    • protein3g
    • fat16g
      • saturated fat4g
      • trans fat0g
    • carbohydrates21g
      • sugars11g
      • fibre7g
    • sodium80mg

    Directions

    01

    Line bottom of 6 in (15 cm) springform pan with parchment paper.

    02

    In food processor, pulse pistachios, dates, coconut, and salt until crumbly. Add 1 Tbsp (15 mL) maple syrup and process until mixture is sticky and holds together when a bit is formed into a ball. Transfer to prepared springform pan and press into even layer over base of pan. Place in freezer while making next layer.

    03

    In blender, combine remaining 3 Tbsp (45 mL) maple syrup, avocados, matcha powder, lime juice, water, and vanilla until smooth. Pour mixture over prepared crust. Smooth out top and freeze until firm, about 5 hours or overnight.

    04

    When ready to serve, garnish with edible flowers (if using), extra pistachios, and a dusting of matcha powder, if desired. Unmould from springform pan and slice with warm knife. Keep any leftovers frozen.

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    Like this recipe?

    This recipe is part of the Made Marvellous With Matcha collection.

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