Crust:
1.-1 1/2 cup almond meal
2.-1/2 cup whole raw almonds
3.-5 Tbsp melted coconut oil
4.-4 Tbsp maple syrup
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Matcha filling
1.-2 cups almond milk
2.-1 tsp agar agar powder
3.-1 Tbsp matcha powder
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Lychee curd
1.-1 1/4 cup almond milk
2.-1 cup canned Lychee Juice (sweetened)
3.-1 tsp agar agar powder
Crust
Put the almonds and almond meal in a food processor and process until there are no large pieces of almonds. Add the other ingredients and process for a few seconds until everything is well incorporated. Put in a mold of 20x20 cm with parchment paper, press well and refrigerate for 20 minutes.
Matcha filling
Put the milk together in a pot and bring to boil, then lower the heat to the minimum. Add the agar agar and the matcha, stir well taking care that no lumps remain. Stir every few seconds for about 3 minutes. Let cool a few seconds and put on the base, cool.
Lychee filling
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Repeat the process for the matcha filling. This time combine the lychee juice with almond milk. Pour on the matcha and cool for two hours.
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Cut and enjoy.