Ingredients

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

 

Preparation

Soak the cashews for 8 hours.
For the base, stir everything until obtaining a rough powder.
Pour about 1 tablespoon into a muffin pan and spread well.
Refrigerate while preparing the filling.
Put all the ingredients in the mixer (except the water and the cashews) and stir it until obtaining a smooth cream. Pour the cream over the base and put it back in the fridge for at least 4 hours.
Serve with blueberries.
Conserve in the fridge up to 3 days.