Chocolate matcha slice
Prep Time
10 mins

(Paleo, gluten-free, dairy-free, no refined sugar)

For the matcha layer
  • 1/2 cup coconut butter 125g
  • 1/4 cup maple syrup 65g
  • 2 tbs matcha powder 26g
  • 2 tsp vanilla extract
  • 2 tbs coconut flour 14g
  • 1/2 cup almond flour 54g
For the topping
  • 1/2 cup coconut butter 125g
  • 1/2 cup maple syrup 125g
  • 1 tsp vanilla
  • 2 tbs cocoa 25g
  • 2 tbs almond milk
For the matcha layer
  1. Combine all ingredients well. If the coconut butter is hard, microwave in 15 second increments to enable good mixing.
  2. Spread into an 8.5x11" loaf tin lined with parchment paper and chill in the freezer for 30 mins.
For the chocolate layer
  1. Combine all ingredients together - use sufficient almond milk to form a smooth layer.
  2. Spoon on top of the matcha layer and chill in freezer for another 30 minutes.
  3. Cut into individual slices and enjoy!