Dessert

Matcha Slice

We’re all aboard the matcha train and these squares make the perfect sweet treat.
Prep
25 mins
Cook
4 hours
Serves
8
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Method

  1. Line a 20cm square baking tin with baking paper.
  2. Add the oat flour, ground almonds, desiccated coconut, dates, melted coconut oil and a pinch of sea salt to a food processor or high-speed blender. Blend until the mixture comes together and sticks when pressed between your fingers.
  3. Firmly press the mixture into the base of the prepared tin, then place in the fridge while you make the filling.
  4. Add the soaked cashews, coconut cream, melted coconut oil, agave syrup, matcha powder, vanilla extract, lemon juice and a pinch of sea salt to a high-speed blender. Blend until completely smooth and creamy.
  5. Pour the filling over the chilled base and smooth the top with a spatula.
  6. Freeze for 2–3 hours, or until firm. Transfer to the fridge for 30 minutes before slicing into squares.
  7. Just before serving, sprinkle with a pinch of sea salt.

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Ingredients

Base:

1½ cups oat flour

1 cup ground almonds

½ cup desiccated coconut

8 Medjool dates

2 tbsp coconut oil, melted

Pinch of sea salt

 

Filling:

1½ cups raw cashews, soaked

¾ cup coconut cream

¼ cup coconut oil, melted

3 tbsp agave syrup

2 tbsp matcha powder

2 tsp vanilla extract

Juice of ½ lemon

Pinch of sea salt

 

Topping:

Pinch of sea salt

The Coconut Collab Coconut Cream

Coconut Cream

100% Natural

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The Coconut Collab Coconut Cream

Coconut Cream

100% Natural

Learn More