Ingredients

For the nut base:

• 200 g mixed nuts (e.g. almonds, walnuts, hazelnuts)
• 80 g dates (pitted)
• 2 tablespoons coconut oil (melted)
• 1 pinch of salt
• 1 tsp vanilla extract (optional)

For the matcha cashew cream:

• 200 g cashews (soaked in water overnight)
• 150 ml coconut milk
• 2-3 teaspoons of matcha powder (depending on taste)
• 60 ml maple syrup or agave syrup
• 2 tablespoons coconut oil (melted)
• 1 teaspoon lemon juice
• 1 tsp vanilla extract (optional)

Here's how it's done:

1. Nut base: Finely grind the nuts in a blender. Add the dates, coconut oil, vanilla extract and salt and process to a sticky mass. Press firmly into a rectangular dish (approx. 20x20 cm) lined with baking paper. Cool.
2. Matcha cashew cream: Drain the soaked cashews and puree them in a blender with coconut milk, matcha powder, maple syrup, coconut oil, lemon juice and vanilla extract until smooth. Spread the cream on the nut base
3. Cooling: Allow the slices to set in the fridge for at least 3 hours. Cut into pieces before serving and garnish as desired.Tip:
4. You can also freeze the cream slices and enjoy them as a refreshing snack. They keep well in the fridge for up to 5 days.

Have fun trying out and enjoying these delicious matcha cream slices!