You can create this nourishing, indulgent and delicious matcha slice with minimal prep and no baking! It may look difficult but it is definitely a simple to make recipe.
There are two parts to this recipe: the crust and the cream filling (there's no actual cream in this). Both the crust and the filling are made with wholesome, nutrition-dense ingredients that provide you with fibre, healthy fats and protein. Our high quality matcha also adds a burst of vibrant green and adds so many rich antioxidants into your body.
This recipe is a lot easier to create with a food processor but a powerful blender can do the same. I use Breville's Kitchen Wizz 8 Plus with 1000W power.
Ingredients:
For the crust
- 200 grams dates unpitted
- 150 grams walnuts
- 50 grams almonds
- 2.5TBSP coconut oil
- pinch of salt
For the filling:
- 450 grams cashew soaked for at least 4 hours, best overnight
- 1/2 cup coconut cream (if the cream separates in the can, use the white portion in the can and reserve the clear liquid for something else)
- 3 TBSP coconut oil
- 90mL agave syrup
- 2 TBSP high quality ceremonial grade matcha
How to:
- Cut the dates up with a scissors to make it easier to blend and add this to the food processor.
- Add in the walnuts, almonds, coconut oil and salt.
- Begin to pulse with the food processor until the nuts are roughly chopped.
- Continue to blend on a medium setting until the mixture resembles bread crumbs.
- Mix it around with a spatula to wipe down the sides of the bowl. Blitz a little more if it is still chunky.
- The mixture should hold together when you pinch and compress it. If it is still quite dry and crumbly, add in a bit more coconut oil little by little and blitz.
- Line a 20x20cm baking tray with cling wrap. Pour the crust mixture into the pan and press it down all along the edges to form a crust. Place in the freezer while we make the filling.
- In the same same food processor, add the soaked cashews, coconut cream, coconut oil, agave syrup and matcha.
- Blend this mixture until it forms a smooth consistency that is spreadable but still holds it shape when scooped. If it is too thick, add in a bit more coconut cream a little at a time.
- Pour this filling mixture over the crust. Spread it evenly and decorate it with anything you like. We added some dried flowers for some colour, but you can add sesame seeds, shredded coconut or whatever you fancy.
- Place in the freezer for at least 4 hours.
- Slice up and Enjoy!
