Matcha green tea pairs beautifully with mint and chocolate to deliver a treat with a twist that I promise will be an absolute hit.
Serves: 12-15
INGREDIENTS
¾ cup dried dates, soaked in boiling water for 10 minutes then drained well
¾ cup sunflower seeds
½ cup pistachio nuts
½ cup buckwheat flour
1 cup desiccated coconut
3 tablespoons ground psyllium husks
1/4 cup melted extra virgin coconut oil
3 tablespoons water
1 teaspoon vanilla extract
sea salt
Filling
2 cups raw cashew nuts, soaked in a large bowl of water for 6-8 hours, drained well
5 tablespoons pure maple syrup
½ cup full-fat coconut cream
1 tablespoon good-quality matcha powder, plus extra to garnish
1 teaspoon vanilla extract
1 teaspoon peppermint extract
½ cup melted extra virgin coconut oil
Topping
150 grams dark chocolate
METHOD
Preheat the oven to 160°C.
Grease a 20cm x 20cm slice tin and line with baking paper.
Base: Place all the ingredients in a food processor and blitz until the mixture is sticky. Press the mixture into the slice tin, firmly and evenly. Use the back of a spoon to smooth out the surface. Bake for 15-18 minutes until browned at the edges.
Filling: Place all the ingredients in a high powered blender (you can also use a powerful stick blender) and process until completely smooth and creamy.
Pour over the base. Give the tin a wiggle to flatten the surface of the filling. Place in the freezer for 2 hours to set.
Topping: Place the chocolate in a double boiler until melted. Pour over the filling and return to the freezer for a further hour, after which you can move it to the fridge.
The slice will keep for up 5 days in an airtight container in the fridge, or up to 3 weeks in the freezer (cut before storing in the freezer). Garnish with extra matcha powder to serve
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We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.