Raw Vegan Matcha, Lime & Coconut Mille-Feuille ✨
Add to a small food processor and mix until completely smooth. Pour base onto baking paper in ring moulds, pressing mixture down flat & evenly. Remove ring moulds carefully & dehydrate at 40°C for 8h, turning over halfway to dehydrate evenly.
Mousse:
- 1 Tblspn Matcha Powder
- 1 Tblspn thickened Coconut Cream
- 3 Soaked Dates (remove pits)
- 1/4c Cashews (soaked & drained)
- 3 Air Dried Lime Slices (Little Beauties)
- 1 Tspn Seamoss Gel original
Add all ingredients to a food processor & blend well until completely smooth. Pour mixture into desired shaped moulds (I used a cylinder rounded mould). Freeze until set (approx 30-45min).
Serving:
- 1/2 Tspn Matcha Powder
- 1 Tspn Shaved Coconut
- Few Fresh Sprigs of Mint
Place the cookies in the center of the plate. Remove mousse from moulds and place around the edges of the cookie center, filling gaps with piped thickened Coconut Cream. Repeat with the next layer. For the top layer, pipe a dollop of thickened Coconut Cream in the center, layering fresh & dried Lime Slices (Little Beauties) on top. Garnish with a dusting of Matcha Powder, shaved Coconut & fresh Mint. Enjoy!
Recipe created by @herbs.petals.raw.vegan on Instagram