Matcha raspberry slices

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.

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