Mint & Matcha Slice

October 6, 2017
Attention, attention:
.
As your Natural Foods Chef (and friend!) it gives me GREAT pleasure to let you know mint + matcha = MAGIC! 
.
Make this when you're craving something sweet n' mint-y that's nut-free & gut-friendly.
.
Keep half in the fridge to share with friends & family...perhaps leave the other half in the freezer to enjoy at a later date (it stores well for up to 4 weeks, wrapped tight).
.
Here you go...
.
Must-Make Minty Matcha Slice
.
BASE:
.
✨105g dried, shredded coconut pieces (not desiccated)
.
✨50g sunflower seeds
.
✨200g dates - I love @thedatelady
.
✨4 tbs cacao or carob powder
.
✨Pinch of sea salt
.
MIDDLE
.
✨250g dried, shredded coconut pieces
.
✨2 tbs date syrup
.
✨1 tsp organic mint extract OR 2-3 drops food-grade peppermint oil
.
✨2 tsps matcha powder, I love @matchaful
.
TOP
.
✨2 x 200g blocks of your fav soy-free dark chocolate (melt and pour!)
.
OR
.
✨1/2 cup extra virgin coconut oil
.
✨1/2 cup cacao or carob powder
.
✨1/4 cup date syrup (sub for maple)
.
✨Pinch sea salt
.
You do
.
BASE:
.
‍Blend all ingredients until mixture sticks together when pinched together.
.
‍Transfer to a lined baking dish and press down firmly & evenly.
Place in the freezer to begin setting.
.
MIDDLE:
.
‍Blend shredded coconut in a high powered blender until it turns into coconut butter (about 5-7 mins).
.
‍Add remaining ingredients, blend to combine well. Pour on top of base, smooth out & place back into freezer
.
TOP:
.
‍Whisk together oil & syrup until combined.
.
‍Add remaining ingredients & pour on top of the slice. Place back in the freezer to set (at least 25 minutes) before removing & leaving to soften (at least 10 mins).
.
‍Slice, taste & feel GOOD!

Attention, attention:

As your Natural Foods Chef (and friend!) it gives me GREAT pleasure to let you know mint + matcha = MAGIC! Make this when you’re craving something sweet n’ mint-y that’s nut-free & gut-friendly. Keep half in the fridge to share with friends & family…perhaps leave the other half in the freezer to enjoy at a later date (it stores well for up to 4 weeks, wrapped tight).

Here you go…

👇🏾👇👇🏻

Must-Make Mint Matcha Slice

BASE:

  • 105g dried, shredded coconut pieces (not desiccated)
  • 50g sunflower seeds
  • 200g dates – I love @thedatelady
  • 4 tbs cacao or carob powder
  • Pinch of sea salt

MIDDLE

  • 250g dried, shredded coconut pieces
  • 2 tbs date syrup
  • 1 tsp organic mint extract OR 2-3 drops food-grade peppermint oil
  • 2 tsps matcha powder, I love @matchaful

TOP

  • 2 x 200g blocks of your fav soy-free dark chocolate (melt and pour!)

OR

  • 1/2 cup extra virgin coconut oil
  • 1/2 cup cacao or carob powder
  • 1/4 cup date syrup (sub for maple)
  • Pinch sea salt

You do

BASE:

  1. Blend all ingredients until mixture sticks together when pinched together.
  2. Transfer to a lined baking dish and press down firmly & evenly.
  3. Place in the freezer to begin setting.

MIDDLE:

  1. Blend shredded coconut in a high powered blender until it turns into coconut butter (about 5-7 mins).
  2. Add remaining ingredients, blend to combine well. Pour on top of base, smooth out & place back into freezer

TOP:

  1. Whisk together oil & syrup until combined.
  2. Add remaining ingredients & pour on top of the slice. Place back in the freezer to set (at least 25 minutes) before removing & leaving to soften (at least 10 mins).
  3. Slice, taste & feel GOOD!

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