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White Chocolate and Macadamia Matcha Slice

  • Total: Time – prep: 30 mins | Setting time: 4+ hours
  • Serves: 4


Macadamia Base

  • 1/2 cup roasted unsalted macadamias
  • 1/2 cup activated buckwheat groats (buckinis)
  • 1/2 cup desiccated coconut
  • 2 Tbs Cocobella Straight Up coconut water
  • 1.5 Tbs unrefined coconut oil, melted
  • 1 Tbs rice malt syrup
  • 6 drops of liquid vanilla stevia*
  • pinch of sea salt

*If you don’t have this, add a touch more rice malt syrup and/or a pinch/dash of vanilla bean powder or extract.

Matcha Filling

  • 2 cups soaked cashews (overnight in filtered water OR 30 minutes in a bowl of boiled water)
  • 1/3 cup unrefined coconut oil, melted
  • 1/2 cup canned coconut milk
  • 1/4 cup Cocobella Straight Up coconut water
  • 2 Tbs rice malt syrup
  • 2 tsp matcha tea powder
  • 10 drops vanilla stevia

White Chocolate Top

  • 50g cacao butter
  • 60g coconut butter
  • 1.5 Tbs maple syrup
  • pinch of vanilla bean powder
  • pinch of sea salt



  1. Line a 15cm x 20cm square cake tin, ensuring you extend baking paper over the sides to help lift the slice out of the tin once set.
  2. Combine all base ingredients in a high speed food processor until a sticky crumb forms.
  3. Press mixture firmly over the base of cake tin; smooth surface.
  4. Transfer to the freezer to set.

Matcha Filling

  1. Blend drained cashews, coconut oil, coconut milk and coconut water until smooth as possible.
  2. Add remaining ingredients; blend again until well combined.
  3. Pour filling over the macadamia base; smooth surface and return to the freezer.

White Chocolate Top

  1. Create a double boiler by placing a heat proof bowl over a pot off simmering water.
  2. Place cacao butter and coconut butter into the bowl.
  3. Pour in the maple syrup and stir frequently with a whisk until the cacao butter has completed melted down with the coconut butter and the maple has combined.
  4. Add sea salt and vanilla and continue to whisk until well combined and reaches a smooth consistency.
  5. Pour over the matcha filling and return to the freezer to set for a further 3 hours.

Remove the slice using the extended baking paper; slice into bite size pieces and store in the refrigerator.


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