Matcha and Mint Slice (gf)

Matcha green tea pairs beautifully with mint and chocolate to deliver a treat with a twist that I promise will be an absolute hit.

BASE

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 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. MAKES 12-15 PIECES

Cook’s note: This slice is best chilled. Do not remove from the fridge until you are ready to serve.