I must admit when I first made this I didn't get much green tea or mint flavour, so I've upped my quantities and now use a larger tin to get thinner slices. Whatever works for you though, thick slices are just as good too. Thanks to Lola Berry's Food to Make You Glow (Plum, 2017) for the inspiration.

1 c desiccated coconut
1 c almond meal (I ground almonds in a coffee grinder)
2 tbsp almond butter (or any nut butter you prefer)
1 c dates (medjool are best but I also use deglet nour)
pinch salt flakes
2 tbsp coconut oil, melted

2 c macadamia or cashew nuts, soaked for a few hours or overnight, then rinsed
1/3 c coconut oil, melted
1/4 c maple or rice syrup
2 tsp match green tea powder
2 tsp peppermint extract

1/2 coconut oil, melted
2 tbsp cacao powder
2 tbsp almond butter, optional
3 tbsp maple or rice syrup or 1 tsp stevia

Line a 20 x 30cm tray with baking paper.

Blitz all the base ingredients in a food processor until it comes together. Use damp hands to press evenly into your tin. Place in the freezer.

Clean your food processor then put in all the filling ingredients. Blitz until smooth and creamy. Taste and add more sweetener or flavouring if necessary. Pour over the chilled base and return to the freezer.

Clean your food processor again and add in all the icing ingredients, or just mix by hand in a bowl. Whiz to combine and test taste. Spread over the top of your slice and freeze for at least 4 hours to set.

Slice while frozen and store the pieces in an airtight container the freezer. When you want to eat, defrost until the slices come to room temperature.