Cold matcha slice
Cold matcha slice
At last, summer is here! This week the temperature in Bristol cranked up to 30 degrees Celsius (86° F) and we are all melting, completely unaccustomed to such level of heat. The heat made me think of making something similar to this coffe-flavoured slice that kept us cool a couple of summers ago and that’s how this cold matcha slice recipe came about.
This cold matcha slice is perfect if you feel like a small cold treat now and then as it keeps really well. I keep a stash of it in my freezer and grab a piece when a craving hits me. This cold matcha slice comes together in na blender and requires no cooking. The only thing you need a bit of heat for is to melt coconut oil, but putting it on a sunny window sill does a great job so you really don’t need to put the stove on at all.
This cold matcha slice has two distinct layers that contrast beautifully with each other, flavour and colour-wise. The bottom layer is made out of vegan white chocolate and matcha powder, which bitter and savoury notes complement white chocolate’s intense sweetness beautifully. The top layer is made of out of sweetened cashews and vanilla, set with a bit of coconut oil. This matcha slice is creamy, just the right amount of sweet and delightful straight from the freezer on a hot summer day.
MORE ABOUT THE INGREDIENTS
CASHEWS – cashews form the base for this creamy dessert. They work perfectly as they contribute a rich base and nice mouthfeel yet their neutral flavour doesn’t take over. If you are allergic to cashews or would rather use something cheaper, soaked sunflower seeds work similarly and their flavour, although more prominent than cashew flavour, should not come through.
MAPLE SYRUP – I used maple syrup to sweeten this dessert, but you can use any type of sweetener you like. A different liquid sweetener like golden syrup or rice syrup would work the same, but if you would rather use icing (confectioner’s) sugar that’s fine too – just make sure to use some plant milk to compensate for the lost moisture.
MATCHA POWDER – Bitter and slightly savoury matcha powder works really well in desserts, especially those featuring white chocolate. It’s tempers its sweetness by providing a delicious slightly bitter contrast. You can adjust the amount to taste, I personally found that one and a quarter teaspoon offered perfect balance.
WHITE VEGAN CHOCOLATE – vegan white chocolate forms the bottom layer of this simple no bake dessert. White chocolate and matcha work really well together so that’s why I paired them with each other. Vegan white chocolate provides sweetness, heaps of flavour and richness of texture. As vegan white chocolate appears to melt a little faster than dark chocolate, I added a bit of coconut oil to the white chocolate layer for firmness too.
COCONUT OIL – coconut oil gives firmness and richness to the top layer of this dessert, without it the layer would be too soft once thawed. I recommend using a flavour-free coconut oil that has been steamed to remove coconut flavour. Failing that good vegan butter (I like Naturli) will render similar results.
HOW TO MAKE IT?
1) SOAK YOUR CASHEWS
Soak your cashews in boiling water for 30 minutes – if soaking your cashews overnight you’ll need to use less liquid – please see NOTES under the recipe. Drain and divide into two equal portions. While you are waiting, line your tin (I used my banana bread tin, 10 x 20 cm or 4 x 8 inches) with baking paper.
2) BLEND BASE FOR MATCHA LAYER
Melt 25 g (2 tbsp) of coconut oil in a small pot – you can either place it on the hob for a minute or two or leave it on a sunny windowsill – it will melt in no time. Place melted oil, 90 ml (6 tbsp) of plant milk, a tablespoon of maple syrup and a good pinch of salt and half of the cashews in a small blender or smoothie maker (this is what I use). Blend until smooth, then transfer to a medium metal or glass bowl. Don’t wash the blender.
3) MELT CHOCOLATE and COMBINE
Add chopped up white chocolate and a teaspoon of coconut oil to the bowl with cashew mixture. Place it over a pot filled with about an inch (2.5 cm) of water and set over low heat. Allow the water to come to a simmer, then switch the heat off. Allow the chocolate to melt in the residual heat, then gently and slowly stir it into the other ingredients. Sift matcha (I find that it likes to clump otherwise) in the bowl and stir in gently. Pour matcha layer into the prepared tin – it will be quite liquid – allow it to set in the freezer for 45 minutes or so before you top it with vanilla layer.
4) MAKE VANILLA LAYER
Melt 50 g (1.75 oz / ¼ cup) coconut oil, add it to the blender together with the remaining half of cashews, 45 ml (3 tbsp) maple syrup, 10 (2 tsp) vanilla extract and 2 tbsp (30 ml) of plant milk. Blend until super smooth. Top half frozen matcha layer with it and return to the fridge to set (overnight ideally, but it should be set in 4 hrs or so).
5) ENJOY
Cut into 8 or 16 pieces with a sharp knife run under a hot tap (and dried), top each piece with a dusting of matcha powder. Store in the freezer in an air-tight container for up to 1 month.
MATCHA LAYER
- 100 g / 3.5 oz (heaped ¾ cup) raw cashews, soaked
- 90 ml / 6 tbsp plant milk or water
- 15 ml / 1 tbsp maple syrup or other sweetener
- 30 g / 2 tbsp + 1 tsp fragrance-free coconut oil, divided
- salt, a generous pinch
- 1¼ tsp matcha powder, more to dust
- 100 g / 3.5 oz vegan white chocolate (I used ALDI one)
VANILLA LAYER
- 100 g / 3.5 oz (heaped ¾ cup) raw cashews, soaked
- 50 g / ¼ cup fragrance-free coconut oil, divided
- 45 ml / 3 tbsp maple syrup or other sweetener
- 10 ml / 2 tsp vanilla extract
- 30 ml / 2 tbsp plant milk or water
- Soak cashews* for both layers in boiling water for 30 minutes. If soaking overnight (or for several hours), please see NOTES. Drain really well.
- Line a 10 cm / 4″ by 20 cm / 8″ tin (I used my 2 lb banana bread tin) or food container with baking paper. Melt 30 g / 2 heaped tbsp coconut oil in a small pot. Keep the pot for step 9.
- Put half of the soaked cashews, 90 ml (6 tbsp) plant milk, melted coconut oil, 15 ml (1 tbsp) maple syrup and a good pinch of salt in a small blender (I used my Ninja for this) or smoothie maker. Blend until silky smooth.
- Transfer this mixture to a metal or glass bowl. Don’t wash the blender.
- Add broken up white chocolate and the remaining tsp coconut oil the bowl with cashew cream. Place the bowl over a pot filled with about an inch (2.5 cm) of water, making sure the water does not touch the bottom of the bowl.
- Bring the water to a gentle simmer and once it’s at that point, switch the heat off and allow the chocolate to melt in the residual heat.
- Gently and slowly stir melted chocolate into other ingredients until fully combined. Sift in matcha (otherwise it clumps) and stir gently in. Take the bowl off the pot with steaming water, wipe the bottom of the bowl dry.
- Spread matcha layer at the bottom of the lined tin and place in the freezer for 45 minutes – until you can feel resistance when gently you poke it gently with your finger.
- Once matcha layer is semi-set, melt 50 g (¼ cup of oil) in the pot you used earlier.
- Add the rest of the cashews, 45 ml (3 tbsp) maple syrup, 10 ml (2 tsp) vanilla extract and 30 ml (2 tbsp) plant milk into the blender. Blend until smooth.
- Spread vanilla layer over the matcha layer (use a silicone spatula to get it all out!) and place in the freezer for a few hours (overnight is best) to set.
- Cut into 8 squares or 16 half-squares (it’s rich) and sprinkle with matcha powder. Store in an air-tight container in the freezer or fridge (for a soft texture).
This recipe is adapted from my earlier recipe for tiramisu slice.
