Matcha raspberry slices

The contrasting layers make this a lovely no-bake slice.

Credit: My Market Kitchen

• serves

  16

• prep

  20 minutes

• difficulty

  Easy

You’ll need to start this recipe the day before serving, as you’ll need to soak the cashews overnight.

Ingredients

Crust

• 80 g raw walnuts
• 1 cup almond flour
• 5 dates
• ¼ cup coconut oil
• ½ tsp salt

Matcha and raspberry filling

• 2 cups raw cashews, soaked in water overnight and drained
• ½ cup canned coconut milk
• ⅓ cup coconut oil, melted
• ½ cup rice malt syrup
• 2 tbsp lemon juice
• 2 tsp vanilla bean paste
• a pinch of salt
• 1 tbsp matcha powder
• ⅓ cup freeze-dried raspberries          

To serve

• Freeze-dried raspberries
• Matcha powder

Soaking time: overnight.

Freezing time: 3-4 hours.

Instructions

1. Grease a 20 cm ( 8 inch) square pan and set aside.
2. To make the crust, add all ingredients into a processor and blitz until it becomes a sticky dough but still with pieces of walnut (if it becomes like a nut butter you’ve gone too far). Press the dough into the pan evenly and set aside.
3. In a food processor, combine all filling ingredients except matcha powder and freeze dried
4. raspberries and blitz util smooth and creamy. Remove 1⁄3 of the mixture and set aside.
5. Add the matcha powder to the processor then blitz until combined. Place the matcha filling evenly into the pan and then set in the freezer.
6. Place reserved 1⁄3 of the mixture into a food processor along with freeze dried raspberries and blitz until combined. Pour raspberry mixture over the top of the matcha filling then place in the freezer until completely frozen, about 3 hours.
7. Remove and slice. Garnish with raspberries and matcha powder.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

You’ll need to start this recipe the day before serving, as you’ll need to soak the cashews overnight.