This delicious raw Matcha slice is vegan, dairy free, gluten free and refined sugar free. Matcha is made from whole green tea leaves which is ground into powder. It's packed with antioxidants, it boosts metabolism, it can also calm the mind and relax the body.
This slice is a perfect healthy and tasty treat to have anytime.
This is naturally sweetened and so simple to make in a food processor. The base is just medjool dates and raw almonds.
Once processed, the medjool dates and almonds will form a sticky or tacky texture that can be pressed into a small loaf pan or container. I used the base of a heavy glass to really pack it down flat. Pop it in the freezer for 5 mins while you prepare the matcha filling. (I used a small pan that was 17cm x 12cm)
Next is the matcha filling! This is made with coconut, matcha powder, a little maple syrup, vanilla extract and a splash of plant milk. This delicious and colourful filling can be pressed right on top of the nut base. You can use the base of a glass to pack this down too.
Once you have the matcha packed down, you can put it back in the freezer for at least 1-2 hours to set. To make the chocolate for the topping, simply melt some of your favourite vegan chocolate in a water bath or microwave, remove matcha slice from the pan and drizzle on top.
for the base
1 cup raw almonds
5 medjool dates, pitted
1 tbsp water
for the matcha filling
1 cup desiccated coconut
2 tsp organic matcha powder
1 tsp vanilla extract
2 tsp maple syrup
1/4 cup plant milk (I used soy)
For the chocolate top layer
1/2 cup chocolate chips for drizzle/your favourite vegan chocolate
1. Add the pitted mejdool dates to a food processor and mix until small balls form.
2. Add the almonds and the water, mix until a sticky/tacky mixture forms.
3. Spoon the mixture into a lined loaf pan or container (adding a baking paper lining will make it easier to remove it) press the mixture down with the back of a spoon, then continue to press down using the base of a heavy glass until it's further packed in.
4. Place in the freezer for 5 mins while you prepare the matcha filling.
5. Add the desiccated coconut, matcha, vanilla extract, maple syrup and plant milk to a food processor. Mix until the ingredients are well combined and the mixture is smooth. Add more milk if you want it to be creamier.
6. Remove the pan from the freezer and spoon the matcha mixture on top. Press it down with the back of the spoon and use the base of a heavy glass to pack it down further. Return to the freezer for at least 1-2 hours.
7. Melt the vegan chocolate and pour on top of the matcha slice evenly. Let the chocolate set before slicing into pieces. Enjoy!
You can keep this stored in a container in the fridge for up to 1 week.
Tag @veganbyeden if you try my Matcha Slice recipe, I'd love to see your creations.