Thank you Kate Sandat for this wonderful recipe! For more delicious treats check out her website, Cook Clean with Kate
Makes approximately 12
Best served straight from the fridge in my opinion – delicious when you bite through the hard chocolate layer into the soft minty Matcha filling.
These slices of mint chocolate yumminess will keep covered in the fridge for up to three days or can be frozen for up to two weeks.
Kate’s top tips
Soaking the cashew nuts not only makes them more digestible but helps to create the creamy texture. Just leave the cashews covered in the fridge or on the side while they are soaking.
Cutting through hardened dark chocolate is not an easy task and as a result, don’t expect perfect looking squares. Your After Kate Matcha Mint Slice might look a little ragged around the edges, but it’s all about the homemade look! Hence why I also give an approximate serving quantity as you may get one more or less depending on how evenly they slice.
You will need a 20x20cm square baking tin with a removable base, greased with a little melted coconut oil and lined with parchment paper.
For the base:
150g whole almonds
75g shredded coconut
2 tbsp coconut oil, melted
1 tbsp Green & Black’s organic cocoa powder
For the topping
100g unsalted cashews (soaked for four hours)
120ml coconut oil, melted
120ml tinned organic coconut milk
10-15 drops peppermint oil
1-2 tbsp fresh mint leaves, roughly chopped
1 tsp matcha green tea powder
75ml maple syrup
For the chocolate coating:
300g Green & Black’s organic dark chocolate (70% cocoa solids)
What you do:
Start by making the base. Pop all the ingredients for the base into a food processor and whizz until well combined. The mixture will roughly resemble a crumble topping, so don’t panic that it isn’t completely smooth.
Transfer the mixture to the lined tin and spread it out evenly to completely cover the bottom.
Place in the freezer for a couple of hours to harden.
Drain and rinse the cashew nuts.
Wipe out the food processor and then make the topping. Place the cashew nuts in the food processor and whizz until finely chopped.
Add the rest of the topping ingredients and whizz until smooth.
Remove the base from the freezer and pour the topping mixture evenly over the base.
Transfer back to the freezer for several hours to allow the topping to harden.
To finish off your Matcha Mint slices melt the chocolate in a glass bowl sat over a pan of gently simmering water.
Once the chocolate has melted, remove it from the heat and allow it to cool for approximately 15-20 minutes.
Remove the tin from the freezer and evenly drizzle the chocolate over the entire hardened mint topping. You may have some melted chocolate left over, but better safe than sorry!
Place them into the fridge for approximately two hours to set the chocolate.
Once the chocolate has set, slice as best you can and enjoy.
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