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.