Matcha Slice

This raw, vegan Matcha Slice is one treat you don’t have to feel guilty about.

Matcha Slice from Superfood Siobhan

Makes 16


  • Food processor
  • 20cm square cake tin
  • Baking paper



  1. Line your cake tin with baking paper and set aside
  2. Blend dates, buckwheat and salt in a food processor for a few seconds until just combined.
  3. Pour the mixture into your lined tin and spread evenly across the bottom, pressing down firmly.
  4. Transfer to the freezer to set.
  5. In the meantime, blend cashews, maple syrup and oil until smooth, scraping down the sides as needed.
  6. Take your base out of the freezer, pour half of the cashew mixture over the top and return the tin to the freezer to set further.
  7. Add your Matcha powder to the remaining cashew mixture and blend until combined.
  8. When the first cashew layer has had enough time to solidify, pour over the Matcha-cashew mixture.
  9. Transfer your slice to the fridge to finish setting completely.
  10. Once the slice has set, cut into 16 evenly sized 2cm squares, serve and enjoy!