for 4 person

Coconut cream

100 g	cashew nuts, soaked overnight in water
2 dl	coconut milk, room temperature
50 g	agave syrup
1 tbsp	coconut oil, melted
1	vanilla pod, seeds scraped out
½ tsp	salt

Matcha and kiwi cream

1	kiwi, peeled, chopped
½	avocado, peeled, chopped
2 tbsp	matcha powder
2 tbsp	agave syrup
1 tbsp	lemon juice

Serve

100 g	sponge fingers, crushed
1	kiwi, sliced
a little	matcha powder

How it's done

Coconut cream

Drain the cashews, purée into a homogeneous mixture together with the rest of the ingredients in a food processor.

Matcha and kiwi cream

In a food processor, purée all the ingredients to form a homogeneous mixture. Stir in half of the coconut cream.

Serve

Distribute half the sponge fingers in four glasses (each approx. 150 ml). Now layer the two creams in the glasses in turns with the rest of the sponge fingers. Chill for 2 hrs.

Before serving, decorate with the kiwi slices and dust with matcha powder.

Show complete recipe