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

1. Soak the cashews for 8 hours.

2. For the base, stir everything until obtaining a rough powder. 

3. Pour about 1 tablespoon into a muffin pan and spread well.

4. Refrigerate while preparing the filling.

5. Put all the ingredients in the mixer (except the water and the cashews) and stir it until obtaining a smooth cream.

6. Pour the cream over the base and put it back in the fridge for at least 4 hours.

7. Serve with blueberries.

8. Conserve in the fridge up to 3 days.