For the crust:
- 120 g of hemp seeds.
- 120 g of boneless dates.
- 20 g of cocoa powder.
- A pinch of salt.
For the matcha filling:
- One lactose-free yoghurt (240g)
- 180 g of raw cashews (soaked)
- 120 g boneless dates
- Half a cup of lactose-free milk
- 1 large tablespoon of lemon juice
- 1 teaspoon of vanilla extract
- 1 tablespoon of matcha
Start with the ingredients of the crust. Mix them until you get a lump dough.
Place it at the bottom of a removable pan. Set it aside.
Mix all the ingredients of the filling, except the matcha, until you get a creamy texture.
Set aside half a cup of this mixture. Add the matcha to the previous total mixture and mix again until uniform.
Now, pour this mixture over the crust. Add the half cup you set aside and make shapes on top with a stick.
Let it rest for 8 hours in the fridge.