100g oat flour
75g rice flour 25g ground almonds 4
tablespoons cocoa or cacao powder 50g coconut sugar 1 teaspoon baking powder 1/2 teaspoon bicarbonate
of soda 200 ml almond milk 2
tablespoons rapeseed or melted coconut oil 2
tablespoons maple syrup 1 teaspoon vanilla extract
for the matcha lime mousse 3/4 cup (135g) white chocolate chips (I use these vegan ones) or chopped white chocolate 2 teaspoons vegan gelatin or 1 ounce (30g) dried Irish moss 1/2 cup (
75g) raw cashews — soaked for 4 hours 3/4 cup unsweetened almond milk, preferably homemade zest
of 2 limes or lemons 1/2 cup freshly squeezed lime or lemon juice 1 1/2
tablespoons honey or
maple syrup 1 teaspoon coconut oil 2
tablespoons matcha powder, plus more for dusting on top 2 strawberries — thinly sliced, optional