Nootropic No Bake Matcha Coconut Lime Cake with a Reishi Infused Crust
This nootropic no bake matcha coconut lime cake with reishi infused crust has a salty and nutty base and creamy coconut matcha topping. The ingredients are so wholesome and nutritionally beneficial that I've been having it for breakfast.
3/4 cup+ 2 tbsp raw organic cashew nutssoaked 4 hours or overnight
1 1/3 cup + 1 tbsp organic coconut milk homemade, BPA-free or glass packaging
2tbsporganic maple syrupor to taste
juice + zest of 1 organic limefreshly squeezed
2tsporganic matcha powder
1/4cuporganic cacao buttermelted and cooled
1 1/2tsporganic vanilla bean tincture
1tbspvirgin cold-pressed organic coconut oilmelted and cooled
garnishes such as unsweetened shredded organic coconut, organic Styrian pumpkin seeds, extra chopped organic nuts, organic rose petals, organic lime zest, or organic matcha powder sprinkle
Soaking: In a bowl, soak raw cashew nuts 4 hours or overnight. Rinse thoroughly and discard soaking water (or feed your garden/compost). Soak any other raw nuts or seeds to activate them, too.
Make the crust base. In a food processor, combine all ingredients and blend to a granular crust. Line an 8-10 inch springform pan with the crust, pressing down firmly and evenly. You can also line the pan first with unbleached biodegradable parchment paper, if you like.
Make the topping. In a food processor, reduce the cashew nuts to a fine paste. Add the coconut milk, maple syrup, juice + zest of 1 lime, matcha powder, cacao butter, vanilla bean tincture, and virgin coconut oil. Blend into a smooth, evenly consistent paste.
Pour the mixture onto the crust. Place the cake in the refrigerator for 2-3 hours or overnight to allow the cake to set and solidify. When ready to serve, simply slice and devour!
Keeps 10 days in the refrigerator covered with a cloth, or up to 4 months in the freezer.