FOR THE CRUST:
2 cups coconut flakes
1 cup Medjool dates, pitted
1/2 cup raw buckwheat
1 tablespoon coconut oil
A pinch of salt
FOR THE FILLING:
2 1/2 cups raw cashews, soaked in water for at least 4 hours to soften
1/2 cup coconut water
1/4 cup coconut oil
1 tablespoon matcha green tea powder
1 cup spinach
2 cups fresh mint
1/3 cup maple syrup or sweetener of choice
1 teaspoon peppermint extract
1 teaspoon vanilla extract
FOR THE TOPPING:
1/2 block raw mint chocolate
1/2 teaspoon matcha powder
TO MAKE THE CRUST:
Line the base of a springform cake pan with parchment paper.
Blend crust ingredients and place in the cake pan. Press the crust down with your fingers until even and place in freezer.
TO MAKE THE FILLING:
Blend cashews, coconut oil, vanilla extract, coconut water, and sweetener. Blend until smooth.
Pour in some of the filling in the cake pan and leave the rest for the green tea layer.
With remaining cashew filling, add in spinach, mint, peppermint extract, and matcha powder, blend until combined, and pour into the cake pan with the crust.
Place in the freezer and let it set for about four hours.
Break up chocolate bar in a heatproof bowl, boil water in a saucepan and place bowl in water. Let the chocolate melt, and grab the bowl with a tea towel so you don’t burn your hand. Add a sprinkle of matcha powder, mint, and pistachio nuts.
Store in the refrigerator.