Ethereal Matcha Mousse Cake

Allergens

Nuts (Almond Flour and Almond Milk)

Ingredients

• 1. 2 cups coconut cream 2. 6 tbsp matcha green tea powder 3. 1 cup coconut milk 4. 1/2 cup agave nectar 5. 1/2 tsp sea salt 6. 1 cup shredded coconut 7. 1 cup almond flour 8. 1/4 cup coconut oil, melted 9. 10 oz dark chocolate 10. 3/4 cup almond milk 11. 1 tbsp lavender blossoms, dried and edible

Instructions

1. Prepare the crust: In a food processor, combine shredded coconut, almond flour, and sea salt. Pulse until well combined. Add melted coconut oil and process until the mixture forms a dough. Press this into the bottom of a 9 inch springform pan and set aside.
2. Prepare the matcha mousse: In a saucepan over medium heat, combine coconut cream, agave nectar, and sea salt. Whisk in the matcha green tea powder until fully incorporated. Continue to cook until slightly thickened. Remove from heat and let cool for 10 minutes.
3. Add the cooled mixture to a high speed blender with coconut milk. Blend on high until smooth and creamy. Pour this over the crust in the springform pan and chill in the refrigerator for at least 2 hours, or until firm.
4. Prepare the ganache: In a double boiler, melt dark chocolate and almond milk together until smooth. Remove from heat and let cool slightly.
5. Garnish with dried lavender blossoms.

Chef’s Insight

To create a smooth and creamy matcha mousse, use a high-speed blender to emulsify the ingredients.

Notes

This recipe is suitable for those following a vegan diet or seeking plant-based options.