Matcha White Chocolate Slice

Raw Vegan Matcha Vanilla White Chocolate Slice Recovering Raw

The delicate blend of flavours and luxurious textures in this slice are boyfriend tested and approved. In fact, he frantically reminded me that I had it in the fridge and then proceeded to devour the last two slices. I wasn't convinced he would fall in love with the flavour of matcha - but the green colour didn't put him off and he loved it. 


Matcha is a highly concentrated form of green tea - 1 cup of matcha tea is equivalent to around 10 cups of standard green tea! It has an extremely high ORAC value (oxygen radical absorbance capacity), essentially meaning it is mega-packed with antioxidants. Antioxidants bind to damaging free radicals (for example those caused by inhalation of polluted air or cigarette smoke) and are wonderful for your complexion. Matcha has also been associated with an increase in metabolic rate and contains high levels of vitamins and minerals.

This slice is... 

  • Ultra creamy,

  • Rich and satisfying,

  • Wonderfully flavour matched (matcha-ed? Sorry, I'll stop),

  • ... and the most gorgeous green hue!


Makes: 16 slices


  • 1 cup raw cashews

  • 1/2 cup raw macadamia nuts

  • 1 cup desiccated coconut

  • 2 tbsp cacao powder

  • 1 cup pitted organic baking dates

  • 1 tsp vanilla extract

  • 1 tbsp water

  • Pinch Himalayan salt


  • 2 cups raw cashews

  • Flesh of 1 young coconut (or sub about 1/2 cup extra cashews)

  • 1 cup homemade almond milk

  • 1/2 cup maple syrup

  • Pinch Himalayan salt

Add to 1 cup of base mix...

  • 2 tbsp lemon juice (about 1 large lemon)

  • 1/2 vanilla bean, seeds only

  • 1/3 cup melted cacao butter

  • 1/4 cup homemade almond milk

Add to remaining base mix...

  • 1 & 1/2 tsp organic matcha powder

  • 1/2 tsp vanilla extract

  • 2 tbsp coconut oil, melted


  • Raspberries, cashew cream, bee pollen, coconut...

The How To

  1. Start by making the almond milk and lining a slice tin (mine was about 30x15cm) fully with baking paper.

  2. In a food processor, blend the cashews, macadamias and coconut until finely chopped. Now add in the remaining ingredients and blend again. Press the base mixture into the bottom of the lined tin evenly and place in the freezer to set.

  3. Blend all of the base filling mix in a high speed blender until smooth, then set aside about 2/3 cup of the mixture. There should be about 1 cups worth left in your blender.

  4. Add to the mix in the blender all of the ingredients for the white chocolate filling and blend away. Once smooth, pour out into a bowl and set aside.

  5. Now add back into the blender the base mixture you set aside and blend in the ingredients for the matcha layer.

  6. To assemble, interchangeably pour the white chocolate and matcha fillings over the base. Swirl them with a fork or chopstick at the end and place the slice back in the freezer overnight to set.

  7. Slice into 16 bars and decorate as you wish. Store in the fridge to keep firm. Delicious served with a frothy matcha latte made with your leftover almond milk!

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