These raw and vegan Mocha Bars are super easy to make.
Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.
Take your food processor, add the pecan nuts and almonds. Pulse them until you've a flour-like texture.
Add the dates and mix again.
Take a rectangle baking tin (about 8x4 inches) and line with parchment paper. Press the crust evenly into the pan, set aside.
Note: I've used my blender for the filling to get this super creamy texture. Finde the one I'm using here.
Drain and wash the cashews. Add to your blender along with the other ingredients to the filling, except for the matcha powder. Blend well.
Add the matcha powder to the cream filling and blend again shortly.
Pour the cashew layer into your cake pan and freeze the whole cake for at least 6 hours. Preferably over night. Remove from the freezer about 1,5 hours prior to eating. Decorate with the pecan nuts.
This cake holds up to 6 months once its frozen.
Don't forget to #therawberryeats over on instagram and tag me if you remake this one. I'd love to see your recreations. 🙂