Soak the cashews in hot water for one hour. Strain and set aside.

Step 1

Step 2

Make the crust: in a food processor, pulse the oats until flour-like consistency.

Step 3

Add the almond flour, shredded coconut, cinnamon, and salt. Pulse to combine.

Step 4

Pour in the melted coconut oil, maple syrup, and vanilla extract. Pulse until the mixture becomes dough-like in texture.

Step 5

Line a round cake  pan with parchment paper to fit snug along the bottom. This will stop your curst from sticking to the pan.

Step 6

Add the crust and push down with your hands for an even base. Poke a few holes in the bottom with a fork to stop the base from lifting as it cooks. Bake at 350F/180C for 10 minutes.

Step 7

Make the filling: In your food processor, add the cashews,  coconut milk, maple syrup, coconut yogurt, lemon juice, vanilla, salt and matcha powder. 

Step 8

Blend until smooth and combined.

Step 9

Let the crust base cool, then pour  the matcha filling overtop.

Step 10

Chill in the freezer for 2 hours, or until completely frozen. Let thaw 20 minutes, remove from the cake tin.  Optional to sprinkle with coconut flakes.

Step 11

Slice and serve.