Raw Plant Based Sencha Cakes

Sweetened with natural flavours, our cheesecake-like recipe is suitable for vegans and uses a combination of healthy ingredients.

Ingredients

In a food processor pulse the prunes and tip in to a bowl.
Process the almonds and then tip the prunes back in a long with the one tablespoon of agave nectar. Process until a crumb-like dough forms.
Grease a muffin/cupcake baking tray with coconut oil and pack in the crumb mixture on the bottom, making sure it's evenly spread. Place in the fridge.
In a food processor, combine the cashews, coconut oil, coconut cream, 175g of agave nectar and green tea sencha powder until smooth.
Spoon the batter on top of the crumb mixture and place in a freezer for at least five hours.

Keep frozen for up to four weeks.