1.5 cups raw pecans
0.5 cup Loving Earth Caramelised (or Plain) Buckinis
12 medjool dates
3 tbsp organic coconut oil, melted
1 tsp organic vanilla powder
2 cups raw cashews
1 tbsp Matcha Maiden Matcha Green Tea powder
1-2 tbsp Pure Harvest Rice Malt Syrup (to taste)
6 fresh organic figs, sliced (the firmer, the better)
1 tbsp Loving Earth Bee Pollen
In two separate bowls, soak the raw pecans and cashews in filtered water for 6-8 hours (or overnight).
[Note: This softens the nuts (they absorb some water), which makes them blend up nice and smooth, and also helps break down the phytic acid they contain, making them easier on your tummy to digest.]
1. Strain the pecans in a colander and rinse well with water. Place in a Vitamix high speed blender or food processor.
2. Now strain the cashews in the colander and rinse well with water. Set aside.
3. Carefully remove the pips from the dates and add these to the Vitamix/food processor with your pecans.
[Note: If your dates are particularly shrivelled or hard, you may wish to put them in a bowl and pour over boiling water for them to soak for 10-15 minutes to plump up a bit. They need to blend well with the pecans to form the base of the slice. Strain out the water before adding to the pecans.]
4. On a low heat, melt the coconut oil in a saucepan and add to the Vitamix/food processor.
5. Add the vanilla powder and blitz until they come together to form a nice moist, crumby texture.
6. Add the buckinis and give the mixture a quick blitz just enough to combine. You want to keep the buckinis as whole as possible for extra crunch in your slice.
7. Grab your slice pan and line with greaseproof paper to ensure you can easily remove your slice later. Take your crunchy pecan-date mixture and press firmly and evenly into the base of your pan with your hands. Pop this in the freezer for a bit while you get on with prepping the rest of your slice.
8. Clean your Vitamix/food processor with warm soapy water and dry thoroughly. Set up ready to go.
9. Add the cashews, matcha powder and rice malt syrup to your Vitamix/food processor and blend until smooth and creamy.
[Note: If you have had matcha green tea before you know it has a bit of a ‘tang’. The rice malt syrup is a low GI sweetener which is added to take the edge off the matcha ‘tang’. You may prefer it without the rice malt syrup or you may wish to add a little more to suit your taste. Try it and adjust accordingly.]
10. Remove your slice pan from the freezer and spoon the green tea layer on top of the pecan base. Press firmly and evenly with your hands. You may wish to smooth the top with the back of a wet spoon or spatula. Make sure the sides of the slice are nice and tidy.
11. With a sharp knife, remove the stems from the top of your figs and slice evenly from top to bottom, approximately 2-3 mm thick. Place the fig slices in even rows on top of your matcha layer and gently press onto the slice so they stick. Ensure the top of the whole slice is covered with fig slices.
12. Sprinkle the bee pollen over the top of the figs and gently press into slice so they will stick.
13. Place your place finished slice into the freezer for 2+ hours to harden.
14. Remove the slice from the freezer. Holding onto the greaseproof paper, carefully lift out of the tin, remove the paper and place on a chopping board. With a sharp knife, cut the slice diagonally – from top left to bottom right – to form long strips. Then cut the other way – from top right to bottom left – to create a diamond shape. [I think this makes it more interesting, so that you can’t clearly see the outline of the figs on the top.]
15. Store in an airtight container in the freezer or fridge. Serve and enjoy chilled.
I use and recommend Matcha Maiden organic matcha green tea powder. You can learn more about the health benefits of matcha and order from their website. You should be able to get the rest of the pantry ingredients from your local health food store. Otherwise, your can purchase Loving Earth superfoods from their website.