½ tsp matcha powder (more or less depending on colour you would like to achieve)
1 TBSP coconut oil (optional)
Method
For the base, break down the pistachio nuts and pumpkin seeds until they form a coarse crumb. Add the dates and process again until sticky. If not sticky enough, at a little bit of water to help the mixture come together. Do not add too much water as it will become too wet. Use maybe ¼ tsp at a time and keep adding if needed.
Press down evenly into the base of small round cake tin and set aside.
For the filling, combine all filling ingredients in a blender and blend until smooth. Adjust the matcha if you want a deeper green colour.
Pour filling over base and place in the freezer to set for at least 4-5 hours or overnight.
Decorate with strawberries and serve.
*add 3-4 drops of peppermint essential oil or ½ tsp peppermint extract to the filling for a peppermint flavoured cake.
Recipe by Talida Voinea at https://talidavoinea.au/raw-vegan-avocado-cake/