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Matcha Mint Slice

It has been some years since I have eaten a Mint Slice. I really used to love them as a kid but I can’t say that they would give me the same satisfaction these days. In the same fashion as many treats we enjoyed they too have shrunk in size, I am sure their diameter is now equivalent to a 20 cent coin, and taste too sweet. Additionally, I am unable to eat gluten, and yes I am sure there is a gluten free version available somewhere, I really don’t indulge in processed biscuits these days.

At the bottom of my minty list are also the post dinner mint, they really can spoil a good meal as they are often made with really poor quality dark chocolate and a filling that reminds me of my last fluoride treatment. Mint is a hard flavour to balance, it needs to be subtle and not taste like you just ate a tube of toothpaste.

Mint makes a wonderful accompaniment to dark chocolate made from raw cocoa and matcha tea. Matcha tea has become quite hip amongst tea lovers in recent years. Hardly a new food fad though as the Japanese have been enjoying it for hundreds of years. Matcha tea is made from green tea leaves that have been ground into a fine powder. As you consume the whole leaf you have the benefit of receiving all the wonders that green tea has to offer.

The Matcha you want to avoid: Matcha tea has become very popular in recent years and is popping up in juice bars, cafes, take away tea places, and even in gelato. So when is matcha really not going to be good? Many of these fast food options offering matcha are really high in sugar. They are likely to contain green colour and some tea. Pure matcha is expensive, expect to pay up to $60.00 for 100g for the high grade ceremonial quality. True matcha aficionados will have it in the traditional way of frothing the tea with a whisk. For cooking quality, it is about half the price. This is adequate for making recipes like the one I have used here.

Matcha tea the tea for all ills? Green tea, (Camellia Senensis) has been shown to support a range of diseases and conditions including: certain cancers, heart disease, diabetes, liver disease, Parkinson’s Disease, Alzheimer's Disease and obesity. If you are interested in understanding the therapeutic benefits of green tea it may be worth reading the article attached in the reference list below. If you are considering using a green tea supplement, consider a practitioner recommendation as they can vary considerably in efficacy and quality.


This little gem looks amazing and taste like heaven. It brings all the flavours of mint, matcha and cocoa together harmoniously. Remember to go easy with the peppermint oil, too much and you will drown the matcha flavour. True lovers of matcha may prefer to leave it out all together and savour the earthy flavour of the tea. My matcha mint slice would make the perfect after dinner mint.



  • 1 cup of almonds

  • 1/3 cup of organic shredded coconut

  • 3-4 tablespoons of extra virgin coconut oil

  • 6 Medjool dates soaked in boiling water for 20 minutes


  • 2 cups of cashews soaked for a minimum of 4 hours

  • ½ cup of extra virgin coconut oil

  • 2 teaspoons of matcha tea

  • ¼ cup of raw cocoa

  • ¼ cup of pure maple syrup

  • 1 teaspoon of vanilla paste

  • Few drops of pure peppermint oil


  • 1/2 cup of raw cocoa

  • 1/3 cup of extra virgin coconut oil

  • 2 tablespoons of pure maple syrup

  • Few drops of pure peppermint oil


Line a 20cm square tin with baking paper. Blend all the base ingredients until fine but don’t make it into a paste. Press down on the tin and refrigerate while you make the filling.

For the filling drain the cashews and add the coconut oil, maple syrup and vanilla paste. Blend until very smooth and forms a paste. This may take a while depending on your food processor.

Remove half the quantity and reserve for the chocolate layer. Add the matcha add process until very well combined. Spread onto the base layer. Add the reserved filling to the food processor and add the raw cocoa, process until very well combined. Spread onto the matcha layer.

For the chocolate layer, place raw cocoa, coconut oil and maple syrup into a bowl. You can either warm it over a double boiler or put into the microwave for 40 seconds and stir until smooth and well combined. Poor over the filling and refrigerate until firm. For best results refrigerate overnight or minimum of 6 hours. Cut into small squares.

For further advice make an appointment with Holy Mackerel Health today.


Chacko, S. M., Thambi, P. T., Kuttan, R., & Nishigaki, I. (2010). Beneficial effects of green tea: A literature review. Chinese Medicine, 5, 13.

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