Matcha paired with mint makes for a fresh, delicate and unique dessert to try
Makes 25
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A portion of matcha’s success today may be attributed to the likes of Gwyneth Paltrow and other celebrities that proudly proclaim their love for it on social media, but the Japanese green tea powder is also largely treasured for its intense grassy notes, and relative sweetness laced in with bitterness. Its versatility means it works extremely well in beverages and foods alike, especially desserts, when you’re looking for something that isn’t too sugary in taste.


  • 4 cups (600 g) raw cashews
  • ¾ cup (180 ml) almond milk
  • 1½ tbsps honey
  • 1½ tbsps hulled tahini
  • ⅓ cup (80ml) coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tsp pink sea salt
  • 1½ tsps matcha powder
  • 1 tsp peppermint essence, approximately
  • 1 tsp black sesame seeds


  • 2 cups (460 g) medjool dates, pitted
  • 2 cups (400 g) buckwheat groats
  • 2 tbsps 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 under cold water; drain well.


Grease a 20 cm x 30 cm rectangular slice pan; line base and sides with baking paper, extending the paper 2 cm over the edge.


Make base. Process dates using pulse button until coarsely chopped. Add 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 high-powered blender or food processor 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 taste 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 hr or until firm.


Cut slice into squares; place on plates. Stand at room temperature for 10 mins to soften slightly before serving.

TIP You will need to start this recipe a day ahead.tip Add a little extra matcha powder if the colour is not strong enough.

Slice can be made up to 1 month ahead. Store in an airtight container in
the freezer.


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