The perfect summer snack to keep in your fridge or freezer for hot afternoons, these matcha raspberry slices are full of healthy, vegan-friendly ingredients. The next time you're craving for cheesecake or ice cream, reach for these instead!
1 cup dates, pitted
1 cup almonds or macadamias, or a combination of both
½ cup coconut flakes
2 cups raw cashews, soaked overnight
¼ cup coconut oil, melted
⅓ cup maple syrup
¾ cup canned coconut milk
170g raspberries (fresh or frozen)
2 tsp matcha
Line a loaf pan with plastic wrap. Set aside.
In a food processor, pulse dates, nuts and coconut flakes until the mixture comes together. If the mixture is too dry, add a few drops of water. Press the mixture into the bottom of the loaf pan.
Place drained cashews, coconut oil, maple syrup and coconut milk into the food processor and purée until very smooth and creamy.
Separate two thirds of the mixture into another bowl and mix in matcha powder until combined. Pour over the crust and press a few raspberries into the mixture. Place pan into the freezer.
Add the remaining raspberries to the remaining cashew mixture and blitz until raspberries are fully combined. Pour onto the matcha mix and place back into the freezer for several hours, until completely frozen.
To serve, use plastic wrap lining to take out of loaf pan and slice into 1.5-2cm slices. Serve frozen like ice cream or place a slice in the fridge to serve chilled like cheesecake.