MATCHA MINT SLICE
PREP TIME OVERNIGHT (+STANDING & FREEZING) | MAKES 25 SQUARES
600g raw cashews 180ml almond milk
1½ tbsp honey
1½ tbsp hulled tahini 80ml coconut oil, melted 1 tsp vanilla extract
1 tsp pink sea salt
1½ tsp matcha powder
1 tsp peppermint essence 1 tsp black sesame seeds BASE 460g soft dates, chopped 400g buckwheat groats
2 tbsp coconut oil, melted ½ tsp pink sea salt
Place cashews in a large bowl with enough cold water to cover. Cover; stand overnight. Drain cashews. Rinse well. Grease a 20cm x 30cm rectangular slice pan; line base and sides with baking paper, extending the paper 2cm over the edge.
Make base: Process dates buckwheat, coconut oil and salt; pulse until just combined. Spread mixture evenly over base of pan. Freeze for at least 10 mins while preparing filling. Blend drained cashews, almond milk, honey, tahini, coconut oil, vanilla and salt in a blender or until smooth and creamy. Spread half the mixture over base in pan; freeze for 20 mins or until firm. Add matcha powder and peppermint essence 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. Cut into squares; stand at room temperature for 10 mins to soften slightly before serving.