Matcha-Sesame Mille-Feuille with Black Sesame Cream
Prep 25 min · Cook 20 min · Serves 2 · medium
A delicate Japanese-inspired dessert featuring crispy phyllo layers infused with matcha, topped with silky black sesame cashew cream and fresh yuzu-poached pears. Light, elegant, and perfectly balanced with plant-based proteins from sesame seeds and cashews.
Ingredients
- 6 sheets Phyllo dough sheets, vegan phyllo
- 3 tbsp Coconut oil, melted, for brushing
- 2 tsp Matcha powder, ceremonial grade
- 3 tbsp Coconut sugar, divided
- 0.5 cup Raw cashews, soaked 30 min in hot water
- 2 tbsp Black sesame paste, unsweetened
- 0.25 cup Coconut cream, thick part from chilled can
- 2 tbsp White sesame seeds, toasted
- 1 medium Pear, peeled and sliced
- 2 tbsp Yuzu juice, or lemon juice
- 0.5 cup Water, for poaching
- 0.5 tsp Vanilla extract, alcohol-free
Instructions
- 1
Soak cashews in hot water for 30 minutes. Preheat oven to 375°F and line baking sheet with parchment.
- 2
Whisk matcha powder with 1 tbsp coconut sugar until smooth.
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