You can’t matcha the flavour of this creative slice. Matcha powder- derived from green tea – is paired with fresh and delicate flavour of peppermint essence to create a creamy raw dessert made from dates and nuts. If you’re looking for something a little bit different, then this matcha mint slice is the one to try.
1.Place cashews in a large bowl with enough cold water to cover. Cover; stand overnight. Drain cashews. Rinse under cold water; drain well.
2.Grease a 20cm x 30cm (8-inch x 12-inch) rectangular slice pan; line base and sides with baking paper, extending the paper 2cm (¾-inch) over the edge.
3.Make base. Process dates using pulse button until coarsely chopped. Add buckwheat, coconut oil and salt; pulse until just combined. Spread mixture evenly over base of pan. Freeze for at least 10 minutes while preparing filling.
4.Blend drained cashews, almond milk, honey, tahini, coconut oil, vanilla and salt in a high-powered blender or food processor until smooth and creamy. Spread half the mixture over base in pan; freeze for 20 minutes or until firm.
5.Add matcha powder and peppermint essence to taste to the remaining cashew mixture; blend until well combined. Spoon matcha mixture over vanilla layer; smooth the surface, sprinkle with sesame seeds. Cover; freeze for at least 1 hour or until firm.
6.Cut slice into squares; place on plates. Stand at room temperature for 10 minutes to soften slightly before serving.
You will need to start this recipe a day ahead.
tip Add a little extra matcha powder if the colour is not strong enough.
do ahead Slice can be made up to 1 month ahead. Store in an airtight container in