Matcha-Sesame Mille-Feuille with Black Sesame Cream
Prep 25 min · Cook 20 min · Serves 2 · medium
Free on iPhone
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
- 1/2 cup raw cashews, soaked 30 min in hot water
- 2 tbsp black sesame paste, unsweetened
- 1/4 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
- 1/2 cup water, for poaching
- 1/2 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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