Matcha green tea pairs beautifully with mint and chocolate to deliver a treat with a twist that I promise will be an absolute hit.
Serves: 12-15
INGREDIENTS
¾ cup dried dates, soaked in boiling water for 10 minutes then drained well
¾ cup sunflower seeds
½ cup pistachio nuts
½ cup buckwheat flour
1 cup desiccated coconut
3 tablespoons ground psyllium husks
1/4 cup melted extra virgin coconut oil
3 tablespoons water
1 teaspoon vanilla extract
sea salt
Filling
2 cups raw cashew nuts, soaked in a large bowl of water for 6-8 hours, drained well
5 tablespoons pure maple syrup
½ cup full-fat coconut cream
1 tablespoon good-quality matcha powder, plus extra to garnish
1 teaspoon vanilla extract
1 teaspoon peppermint extract
½ cup melted extra virgin coconut oil
Topping
150 grams dark chocolate
METHOD
Preheat the oven to 160°C.
Grease a 20cm x 20cm slice tin and line with baking paper.
Base: Place all the ingredients in a food processor and blitz until the mixture is sticky. Press the mixture into the slice tin, firmly and evenly. Use the back of a spoon to smooth out the surface. Bake for 15-18 minutes until browned at the edges.
Filling: Place all the ingredients in a high powered blender (you can also use a powerful stick blender) and process until completely smooth and creamy.
Pour over the base. Give the tin a wiggle to flatten the surface of the filling. Place in the freezer for 2 hours to set.
Topping: Place the chocolate in a double boiler until melted. Pour over the filling and return to the freezer for a further hour, after which you can move it to the fridge.
The slice will keep for up 5 days in an airtight container in the fridge, or up to 3 weeks in the freezer (cut before storing in the freezer). Garnish with extra matcha powder to serve
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