Ingredients for the base:
- 1/2 cup of coconut flour
- 1/2 cup unsweetened coconut flakes
- 1/4 cup hemp seeds (shelled)
- 2 tablespoons coconut oil
- 1 tablespoon honey or maple syrup
Ingredients for the cream:
- 1 can of full-fat coconut milk
- 1 tablespoon matcha powder
- 2 tablespoons honey or maple syrup
- 2 teaspoons vanilla extract
Preparation:
Line a baking tray measuring approximately 20x15cm with baking paper.
Blend all the ingredients for the base in a food processor until the mixture becomes sticky to the touch, then press it into the mold (leave the edges slightly raised).
Place the tray in the freezer while you prepare the cream.
Put all the ingredients for the cream in a strong blender and blend on high speed until a completely smooth texture.
Remove the baking sheet from the freezer and spread the cream evenly over the base. Return everything to the freezer for at least an hour.
Before serving, remove the pie from the pan using baking paper, cut into triangles and leave at room temperature until soft.
Garnish the pie slices with matcha powder and coconut flakes.