Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 15 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
15
- 125grams pitted dates, chopped
- 250grams scotch finger biscuits
- green food colouring (optional)
- 350grams pure icing sugar
- 1teaspoons peppermint essence
- 2tablespoons honey
- 2tablespoons cacao powder
- 1/4 cup coconut oil, melted
- 1/4 cup coconut oil
Method
Step 1 of 5
Place dates in a small saucepan with 1/4 cup water. Bring to a simmer, then cover and cook for 5 minutes or until softened. Stir well with a wooden spoon until smooth. Cool for 5 minutes.
Step 2 of 5
Meanwhile, line a 18x28cm slice pan with baking paper, allowing long sides to overhang. Break biscuits into a food processor and process to a fine crumb. Add cacao and pulse to combine. Add dates and coconut oil and process until combined. Press crumb mixture evenly over base of prepared pan. Chill while you make the filling.
Step 3 of 5
To make the peppermint filling, sift icing sugar and matcha into a bowl. Add 2-3 tbs boiling water and peppermint essence and stir until smooth. Tint with food colour, if desired. Quickly pour over base in pan and spread evenly. Refrigerate for 1 hour or until set.
Step 4 of 5
To make the cacao topping, melt coconut oil and honey together until smooth. Stir in 1/4 cup cacao. Pour evenly over peppermint layer. Refrigerate for 30 minutes or until set (see tip).
Step 5 of 5
Stand at room temperature for 5 minutes before cutting into squares to serve.
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