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Food

Matcha Pistachio Cake

Serves 8

Written by
Matcha Pistachio Cake
This show-stopping, make-ahead, no-bake cake is a grown-up version of a childhood favorite: ice cream cake. Sweet, creamy and refreshing, this is one recipe you’ll find yourself repeating through the year. [callout]

Piece of cake!

To easily remove springform pan from cake, wet a kitchen towel with hot tap water and wrap towel around sides of pan. After 30 seconds, remove towel and gently unmold cake. Smooth sides of cake with spatula if desired. [/callout]

Ingredients

  • 1/2 cup raw pistachios, plus extra for garnish
  • 2 Medjool dates, pitted
  • 1/4 cup unsweetened shredded coconut
  • 1/4 tsp salt
  • 4 Tbsp maple syrup, divided
  • 3 avocados, pits removed, peeled
  • 2 tsp matcha green tea powder, plus extra for garnish
  • 2 Tbsp lime juice
  • 2 Tbsp water
  • 1 tsp vanilla extract
  • Edible flowers, for garnish (optional)

Nutrition

Per serving:

  • calories 228
  • protein 3g
  • fat 16g
  • carbs 21g
    • sugar 11g
    • fiber 7g
  • sodium 80mg

Directions

01
Line bottom of 6 inch springform pan with parchment paper.
02
In food processor, pulse pistachios, dates, coconut and salt until crumbly. Add 1 Tbsp maple syrup and process until mixture is sticky and holds together when a bit is formed into a ball. Transfer to prepared springform pan and press into even layer over base of pan. Place in freezer while making next layer.
03
In blender, combine remaining 3 Tbsp maple syrup, avocados, matcha powder, lime juice, water and vanilla until smooth. Pour mixture over prepared crust. Smooth out top and freeze until firm, about 5 hours or overnight.
04
When ready to serve, garnish with edible flowers (if using), extra pistachios and a dusting of matcha powder. Unmold from springform pan and slice with warm knife. Keep any leftovers frozen.

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