Mint Matcha Slices

This recipe comes from the Australian Women’s Weekly Vegan Kitchen book. It was easy (lots of food processor stages), especially as I boiled the cashews rather than cold-soaked, but I found the ingredients expensive. I also try and limit my oil intake and this recipe uses quite a lot!


  • 2 1/2 cups of cashews

  • 3/4 cup macadamias

  • 3/4 cup desiccated coconut

  • 3/4 cup coconut oil, melted

  • 2 tsps light agave syrup

  • 1/2 cup coconut cream

  • 2 tsps finely grated lime rind

  • 1/4 cup lime juice

  • 1/2 cup maple syrup

  • 1 1/2 tbsps matcha powder (& more for dusting)

  • 1/2 tsp pure peppermint extract


  • Boil 2 cups of the cashews for 15 minutes (the book says soak in cold water for 4 hours or overnight, I didn’t have time for that)

  • Lightly grease a 20cm cake pan. Line with parchment up and over the sides

  • Add rest of cashews and macadamias to food processor and whizz till crumbly. Add the coconut, 1/4 cup of coconut oil & agave. Mix again until mixture starts to come together

  • Press into cake tin using plastic spatula. Refrigerate

  • Process drained cashews, coconut cream, lime rind, juice, maple syrup and remaining coconut oil until as smooth as possible. Add the matcha and peppermint. Blend again.

  • Pour over the base and refrigerate until firm or 3 hours in the freezer

  • Slice and dust with more matcha

Store in an airtight container in the fridge for up to 6 days. It can also be frozen for up to 2 months. The slice is best eaten within 30 minutes of taking out of the freezer.

Mint Matcha Slice

Mint Matcha Slice