Chocolate with Peppermint and Raw Matcha

This decadent slice is a combination of matcha powder, pure peppermint oil, and a delicious taste explosion. It is high in antioxidants because of the raw cacao and Matcha. Another reason to eat it more! This recipe contains a lot of coconut oil. I recommend buying the Niugini Organic Coconut Oil in 1 liter.

The three layers are a labor of love (with a little soaking of the nuts and some waiting in between each layer), but the effort is well worth it. It is highly recommended that you read my blog on the amazing health benefits of Matcha.

Matcha Maiden healthy snacks

Refined Sugar-Free

This square makes approximately 24 squares



  • Nuts: 1 cup (I used almonds and walnuts, but you can use either or both).
  • Loving Earth Buckwheat Groats, 1/2 Cup
  • Cacao Nibs, 1/2 Cup
  • Raw Cacao, 1/2 Cup
  • Coconut Oil 2 Tablespoons
  • 5 to 6 dates (if you like it sweeter, you can add two tablespoons of maple sugar).


  • Cashew nuts: 2 cups (soaked at least 2 hours).
  • COCONUT OIL, 3/4 Cup
  • Maple Syrup 3 Tablespoons
  • 2 Teaspoons MATCHA POWDER

Chocolate Topping

  • COCONUT OIL: 2/3 Cup
  • You can substitute coconut oil for the two tablespoons of cacao butter.
  • Raw Cacao Powder, 1/2 Cup
  • Maple Syrup 3 Tablespoons


For the filling, soak nuts in water for at least 2 hours.

Base: Place all ingredients in a food processor. Blend until the mixture reaches a crumbly consistency.

Press the mixture into a baking tray that measures 24 x 30cm. Please place it in the freezer while you prepare the filling.

Filling: Strain water from the cashews, and then add all the ingredients to the blender (except for the peppermint oil). Blend the mixture until it forms a smooth, creamy paste. This could take several minutes. Add the essential oil of peppermint and blend until well combined.

Spread the Matcha over the base, and then return it to the fridge for 30-60 minutes until the filling is firm.

Melt coconut oil and cacao butter gently over low heat. Mix maple syrup, raw cacao, and vanilla until smooth.

Allow the mixture to cool down for 10 minutes. Pour the chocolate mixture over the Matcha and place it in the refrigerator until the chocolate has set.

Slice the melon with a knife (I cut it into 4 x 6 slices) to your desired size.

The bars can be stored in either the refrigerator or freezer.

As a suggestion, you can sprinkle matcha powder (made from sieved Matcha) on top.


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