ANNI KRAVI'S MINTY MATCHA SLICES

INGREDIENTS // 

PISTACHIO BASE

1/2 cup pistachios, crushed

1/4 cup almond meal

1/4 cup coconut, shredded

1 1/4 cup dates, pitted & chopped

pinch of Himalayan salt

MATCHA MIDDLE

1/2 cup cashews, soaked

1/2 cup coconut, shredded

2 tbsp coconut oil, liquefied

1/4 cup coconut nectar

2 tsp matcha powder

2 tsp peppermint essential oil

RAW CHOCOLATE TOP

1/3 cup coconut oil, liquefied

7-8 tbsp raw cacao

2 tsp coconut nectar

METHOD //

First, soak the cashews in freshwater for around 4 hours, then rinse thoroughly with fresh water. Set the cashews aside to wait and start preparing the pistachio base: crush the pistachios into small crumbs and deseed + chop the dates (the dates will be sticky).

In a bowl, mix together the almond meal, shredded coconut, and Himalayan salt, then add the crushed pistachios. Add also the dates and work the dough with your hands until you have a sticky caramel.

Place a piece of parchment paper into a small rectangular box so that both the bottom and the sides are covered. Press the dough evenly on top of the parchment paper and pop the box in the freezer to set while you prepare the matcha middle.

Melt the coconut oil in a water bath, then combine all the middle layer ingredients together and blend until smooth. Pour the matcha cream on top of the pistachio layer in the box and freeze again for at least 2 hours before you prepare the raw chocolate top.

Again melt the coconut oil in a water bath until it’s completely liquid. Add the coconut nectar and stir. Then start adding the raw cacao powder gradually, mixing all the time until you have a smooth chocolate sauce. Pour the chocolate sauce on top of the matcha cream layer in the box and once more, freeze for at least 30 minutes. Remove from the freezer and cut the minty matcha chocolate into 18 slices when it is room temperature. Store in the fridge.