巧克力抹茶芝麻酱蛋糕Tahini, Matcha & Chocolate Dream Cake

【饼底料】
烤香腰豆1½杯、中东芝麻酱¼杯、枫糖2汤匙、海盐¼茶匙

【抹茶奶油】
椰奶油1杯、烤香腰豆⅓杯、枫糖1汤匙、抹茶粉1½茶匙

【软心巧克力酱】
全脂椰浆½杯、黑巧克力½杯（剁碎）

【做法】
1.在6寸蛋糕烘盘里铺上蛋糕纸，涂抹少许椰油。
2.将所有饼皮底料放入食物搅拌器内搅拌成团，呈粗粒状。
3.将底料挤压在烤盘底层，收入冰箱10分钟。
4.将所有抹茶奶油材料放入搅拌器内搅拌成糊状，倒入烤盘内，收入冰箱冷藏2小时.
5.软心巧克力酱：将椰浆煮至滚，加入黑巧克力碎煮10分钟至溶，间中不停搅拌至细滑。
6.将软心巧克力酱倒入烤盘内，冷藏1小时至凝固，即可享用。

【Crust】
1½ cups roasted cashews, ¼ cup tahini, 2 tbs pure maple syrup, ¼ tsp sea salt

【Matcha Cream Filling】
1 cup coconut cream, ⅓ cup roasted cashews, 1 tsp pure maple syrup, 1½ tsp matcha powder

【Chocolate Ganache】
½ cup full-fat coconut milk ½ cup chopped dark chocolate

【Method】
1.Line a 6” cake pan with a parchment paper. Grease the inside of the pan with a little coconut oil.
2.In a food processor, pulse together the crust ingredients until a dough forms, but there are still little chunks of cashew, for crunch.
3.Press the dough evenly into the bottom of the cake pan, Freeze for 10 minutes.
4.Blend all the mocha layer ingredients until smooth and creamy. Pour into the cake pan, freeze for 2 hours.
5.For the ganache, heat the coconut milk until hot, pour in the chopped chocolate and let it sit for 10 minutes. Whisk the chocolate into the milk until it’s smooth.
6.Pour the ganache layer onto the frozen matcha layer, and freeze until the ganache layer is just frozen (about an hour), done.