Raw matcha and raspberry cream cake

Mix all the crust ingredients and press into the base of a smaller cake mold (16-18 cm).

Blend the cashews, coconut milk, lemon juice, coconut oil, and agave syrup into nice white cream.

Divide into two parts.

Place raspberries in one half. In the second half, put matcha and a couple more tablespoons of coconut milk.

Pour the raspberry cream on the base, then the matcha cream, and throw in a few more raspberries for decoration.

Cool well in the freezer for a few hours, then transfer to the refrigerator before consumption and, if necessary, store for up to a few days.