Raw Vegan Matcha Slice
This slice tastes super decadent and delicious and yet it's pretty wholesome too and it packed with antioxidants and all sorts of other good stuff from the added matcha green tea which also gives it a beautiful flavour. I used an amazing quality matcha from Bloom Teas.
You will need:
1 1/2 cups raw soaked cashews
1 tbsp coconut oil
1 cup medjool dates (or regular dates soaked in water for a few hours)
3/4 of a cup raw buckwheat groats
4 tbsps maple syrup
1 tsp matcha powder
A pinch of pink Himalayan sea salt
Hemp hearts for decoration
Firstly add the dates and buckwheat to the food processor with a little pink Himalayan sea salt to bring out the sweetness. Pulse until combined but still chunky. Spread across the bottom of a lined square baking tray about 20cm x 20cm in size. Place in the freezer to solidify and get to work on the creamy topping.
Blend up the soaked cashews with the maple syrup and coconut oil until smooth and creamy. You may need to scrape down the sides to ensure it all ends up smooth. Split the mixture from the blender in two. Remove the base from the freezer and pour half the mixture out over it, ensuring the white cashew cream layer remains level and smooth. Return the baking tray to the freezer to solidify. Keep the other half of the cashew cream mixture in the food processor and blend the matcha powder into it. Remove the baking tray from the freezer, evenly spread the matcha layer on top and then return to the freezer.
The slices can be stored in the fridge or freezer, just allow to defrost. Sprinkle on some hemp hearts to serve.