raw Matcha Superfood Cake with Pistachio Dust, Candied Pistachios and a Peppermint Chia Crisp

This is a recipe which might be a little bit challenging for some but certainly worth a try. 👩🏻‍🍳 
This fabulous looking dish I learned during my studies at Plantlab. 

Walnut Crust

1 cup walnuts
1⁄2 cup cacao powder
1⁄4 teaspoon salt
1 1⁄2 cup dates pitted
3⁄4 cup pistachios (chopped)

In a food processor blitz all the ingredients until well processed but still airy. Place the crust at the bottom of two ring molds and press down firmly. For this recipe, I used a round 7,5 x 4,5 cm molds. Place in the freezer to set. Best is to use a small tray lined with non-stick baking paper or a silicon matt.

Matcha & Superfood Filling

1 cup cashews soaked 4-6 hours
2 avocados chopped
1/2 cup spinach
1/8 teaspoon spirulina
1 tsp Matcha
3⁄4 cup almond milk
1/2 cup maple syrup
5 tablespoons lime juice
1 tablespoon lime zest
12 drops peppermint oil
1⁄3 cup coconut oil (melted)
1/2 teaspoon cardamom ground
1/4 teaspoon salt

In a blender mix all ingredients except coconut oil and peppermint oil until very smooth. On a low speed slowly drizzle in the coconut oil until it is incorporated well and emulsified. Then add the peppermint oil slowly also on low speed. Taste and adjust if needed with more maple syrup or lime juice. Fill the ring molds with the filling all the way to the top and place back in the freezer to set.

Peppermint Chia Crisp

1⁄3 cup chia seeds pinch salt
3⁄4 cup water
3 teaspoons agave
1⁄4 teaspoon peppermint oil

Mix the chia seeds with the salt to dry out a little. Mix with the water, agave and peppermint oil stir well and leave for approximately 30 minutes. Until the chia seeds absorb the liquid. Spread thinly on a non-stick sheet and dehydrate at 46 degrees Celsius until dry but still pliable. This can take anywhere from 24-48 hours. Cut your peppermint chia crisp into a long horizontal piece approx 2 inches wide.
Your crisp should be pliable enough to fold like an accordion without breaking.

Candied Pistachios

1⁄2 cup pistachios (soaked)
1⁄4 teaspoon lemon juice
1⁄4 teaspoon grapeseed oil
1 1⁄2 tablespoon maple syrup
Pinch salt

Mix the pistachios with the rest of the ingredients. Place on a non-stick sheet and dehydrate at 46 degrees Celsius overnight or until crisp.

Pistachio Dust

1 cup pistachios

In a food processor blitz them into a fine powder. Just be careful to not over process as they will then turn into butter.


Take the cake out of the freezer and carefully push it out of the molds. If this proofs a little bit difficult warm the sides of the mold with a heating gun if you have one. Transfer to the plates you are serving them on. Make sure your cakes are fully defrosted if they were in the freezer for longer. 
Place your chia crisp on the top of your cake in any way you would like. The crisp will have pretty folds that will naturally unravel a little.
Sprinkle your crisp and cake with a stripe of pistachio dust.
Garnish with a few candied pistachios and finish with 3-4 fresh blueberries.
If you have, add an edible flower pop it on the plate as well. 
This you can make in advance and keep in the fridge until you need it. 

The Matcha we are using in this recipe comes exclusively from organic farming on the Japanese island of Kyushu. It is obtained from the most valuable parts of the leaf. RINGANA Matcha contains different natural amino acids such as L-theanine and caffeine. 

our MAtcha Latte

1 tsp Maca Powder
1 tsp Matcha
1 tbsp coconut oil
1/3 cinnamon powder
200 ml Barista coconut milk
2 tbsp Hot water not hotter than 80 degrees Celsius

In a wide cup mix all the powders with the hot water until you get a smooth paste. Heat the coconut milk and coconut oil in a pot and whisk it to get a nice foam. You can also use a milk frother if you have one. Once heated add this to the powder paste. Just make sure that it doesn’t reach more than 80 degrees as this will kill the antioxidants in the Matcha.