Hi There!

Welcome

I'm Mikhaela.

I quit sugar four years ago when I was pregnant with my first son. It was making me fat, sick, lethargic... miserable. It was hard, but I got there. The reward has been incredible. For me and my family.

This is a personal blog. A place that I share #refinedsugarfree recipes and other family favourites.

Thanks for stopping by.

xx

Easy Raw Matcha Mint Slice

Easy Raw Matcha Mint Slice

Well the jury is out and it is a winner. I'm pretty sure Albert would have eaten half the slice if I had let him. Crazy how this experience with 'rawness' has broadened my world. Who said cakes always need to be baked using sugar and flour? I suppose I did ..

I purchased some Matcha from the health food store weeks ago and have been enjoying it in my smoothies and bowls of greek yogurt and I love it. A little bit of Matcha powder goes a long way so be sure to follow the recipe.

I have been inspired by a number of talented people to make some raw cakes/slices and so I tried my hand at it for the first time last week. I love a creamy mint slice so it only seemed natural that I add some Matcha to it. It's quite sweet and is not at all overpowering in taste so it works really well with the mint. Also, with hours of making countless bliss balls under my belt , I feel got the base to this slice just right. It's sticky but crunchy :)  *Remember that I am a big advocate for using water instead of more syrups or oils in slices and bliss balls. It does the same job*

Something I found with this slice is that the mint flavour was stronger and better 24 hours after I had made it. So I strongly recommend you make this slice in advance and turn your wilpower up a few notches. I promise it will knock your socks off.

 

Raw Matcha Mint Slice

 

Firstly:

Night before OR for at least 3 hours prior, soak 1 1/2 cups raw cashews in water (room temp is fine)

Base

  • 6 dried figs
  • 1/4 cup coconut oil
  • 3 tbs raw cacao
  • 1/2 cup oats
  • 1/2 cup almonds
  • 1/4 cup cashews
  • 1/2 cup activated buckwheat
  • 1 cup dessicated coconut
  • 2 tbs cup water
  • 2 tbs chia seeds

 

Filling

  • 2 1/2 cups dessicated coconut
  • soaked cashews - drained (SEE ABOVE)
  • 1/2 cup water
  • 1/2 cup coconut oil
  • 1/2 tsp Matcha
  • 2 tbs Maca powder
  • 2 cups washed fresh mint leaves (stalks removed)
  • 3/4 cup rice malt syrup
  • 1 tsp salt

 

Chocolate

  • 1/2 cup coconut oil
  • 1/4 cup raw cacao
  • 1/4 cup rice malt syrup
  • 1 tsp salt

 

Line a non stick baking tray with baking paper.

1. Using a food processor, process all Base ingredients until well combined. Empty into baking tray and press down well with wet fingers (to stop it from sticking to you) Take your time to ensure it is compact and even. Cover and place in the fridge.

2. Wash or wipe out the food processor before moving onto the filling.

3. Add the cashews, water and dessicated coconut, coconut oil and mint to the food processor. Blend for 3 - 5 minutes depending on the strength of you processor. You want it to be smooth like butter so this takes some time. Add a tsp water at a time if it needs it.

4. Add all remaining ingredients for the filling and blend for 30 seconds.

5. Remove tray from the fridge. Add the filling to the top of the base. smooth over with a spatula to ensure it is flat and even. Cover and place back in fridge.

6. Place chocolate ingredients in a microwave proof bowl. Heat in microwave for 30 seconds. Take out and whisk until it is smooth with no lumps.

7. Remove the slice from the fridge and pour chocolate over the top. Tipping the tray gently from side to side so chocolate covers the entire top of the slice.

8. Cover and place back in the fridge for 24 hours. BE PATIENT. It will be worth it.

Mikhaelax

 

 

 

 

Underestimating the power of rest - from a mother that doesn't know the meaning of 'rest'

Underestimating the power of rest - from a mother that doesn't know the meaning of 'rest'

Sweaty, red faced but smiling...