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Inspired living

Matcha Slice


Matcha slice

Credit: Lisa Guy

Matcha is full of powerful antioxidants called polyphenols, namely epigallocatechin-3-gallate (EGCG), that are commonly found in green tea. These antioxidants are known to offer protection against chronic diseases such as cancer and heart disease, as well as having anti-ageing properties. Matcha contains three times more EGCG than regular green tea.

Makes: 12 squares

Ingredients

Method

  • Base
  • ½ cup hazelnut or almond meal
  • 1 cup desiccated coconut
  • 10 medjool dates, pitted
  • 2 tbsp raw cacao powder
  • 1 tbsp water

  • Filling
  • 2 cups raw cashews, soaked for 3 hours or overnight
  • ¼ cup coconut oil
  • ½ cup desiccated coconut
  • 1 heaped tsp matcha powder
  • 2 tbsp maple syrup

  • Topping
  • ¼ cup raw cacao powder
  • ½ cup coconut oil
  • 2 tbsp maple syrup
  • 1 tbsp peanut, cashew or almond butter
  1. Place all base ingredients in food processor and blend until well combined and mixture is crumbly.
  2. Line small slice tin with baking paper, then press base into tin. Place tin in freezer while making filling.
  3. To make filling, drain cashews and place all filling ingredients in food processor and blend until creamy texture.
  4. Pour filling over base and spread evenly. Place in freezer for 1½ hours to set.
  5. Just before you take slice out of freezer, place all topping ingredients in small saucepan on low heat and gently stir while it melts.
  6. Pour chocolate topping over slice, then place back in freezer for another couple of hours.
  7. When ready to serve, sprinkle with matcha using small sieve or tea infuser. Slice and enjoy.



 

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .