Vegan Mint Matcha Slice (no bake)

One of my favourite all time treats is an old fashioned mint slice. Given how much sugar is in them, lets say its something I don't indulge in often. I've made it a my mission to create all my favourite foods accessible every day, not just on the odd occasion using natural sweeteners and healthier alternatives.

Matcha, which is 100% pure organic green tea leaves ground into powder, is incredibly good for you. Used traditionally in Chinese and Japanese tea ceremony, in modern society we have embraced it for it's amazing health benefits. It is a cancer fighter, a fat burner and is packed full of antioxidants.... 137 times more antioxidants than green tea to be exact. Known to calm the mind and relax the body, enhance your mood and aid concentration, its no wonder why it's on my list of favourite ingredients.

For my vegan no bake, sugar and gluten free Matcha Mint Slice you will need

Ingredients

(makes 12 slices)

BASE:

2 cups desiccated coconut or coconut flour

1 cup almond meal

2 cups medjool pitted dates (around 15)

(1-2 tbsp almond mylk if needed)

FILLING:

3 cups soaked raw cashews

(min 4hrs)

1 cup desiccated coconut

1/2 cup cold pressed coconut oil

2 tbsp pure peppermint extract

3 tbsp agave syrup

1-2 tsp Matcha Maiden powder

TOPPING:

1 cup cold pressed coconut oil

1/2 cup cocoa powder

2 tbsp organic maple syrup

1 tbsp nut butter (I use almond)

1 tsp agave syrup or other sweetener

Method

In a thermomix or processor blend all of the base ingredients until well combined. Add around 1-2 tbsp almond mylk or water if needed just enough that its still crumbling
Line slice tin with baking paper or use silicone mould (I use this bar moulds) and press down until even.
Freeze to set.
Blend filling until smooth then layer on the base,
Freeze for about 2 hours.
On low heat melt oil and mix in topping ingredients.
Freeze to set and pop out of mould or slice.
Decorate as you please with matcha sprinkle even peppermint crisp.