Easy
20 mins.
5 persons
Base
½ cup of grated coconut
¾ cup of hazelnuts
5 Medjoul dates
1 tablespoon of Iswari’s Cacao powder
1 pinch of salt
1 teaspoon of coconut oil
Filling
¾ cup of soaked cashews (for about 8 hours)
½ cup coconut milk (in can)
1 tablespoon of coconut oil
1 tablespoon of rice syrup
1 teaspoon of Iswari’s Matcha powder
Vanilla seeds
1. Soak the cashews for 8 hours.
2. For the base, stir everything until obtaining a rough powder.
3. Pour about 1 tablespoon into a muffin pan and spread well.
4. Refrigerate while preparing the filling.
5. Put all the ingredients in the mixer (except the water and the cashews) and stir it until obtaining a smooth cream.
6. Pour the cream over the base and put it back in the fridge for at least 4 hours.
7. Serve with blueberries.
8. Conserve in the fridge up to 3 days.
