Check out this amazing recipe from Nourishing hub for raw match and peppermint chocolate crunch, they look amazing, I can’t wait to try them.

Gluten Free | Refined Sugar Free | Vegan | Dairy Free | Raw

Makes approximately 24 squares



1 Cup of Nuts (walnuts or almonds – I used a combination of both)

1/2 Cup of Loving Earth Buckwheat Groats

1/2 Cup of Cacao Nibs

1/2 Cup of Raw Cacao

5 – 6 Dates

(If you prefer it sweeter you can add 2 tablespoons of maple syrup).


2 Cups of Raw Cashew Nuts (soaked for at least 2 hours)

3/4 Cup of Coconut Oil 

3 Tablespoons of Maple Syrup

2 Teaspoons of Matcha Powder

8 drops of Organic Pure Peppermint Essential Oil

Chocolate Topping 

2/3 Cup of Coconut Oil 

2 tablespoons (approximately 50g) of Cacao Butter (you can use coconut oil instead)

1/2 Cup of Raw Cacao Powder

3 Tablespoons of Maple Syrup


Soak nuts for the filling for 2 hours +

Base: Add all ingredients to the food processor and blend mixture until it forms a crumbly base consistency.

Press mixture into a 24 x 30 cm tray lined with baking paper. Pop it in the freezer until you are ready to make the filling.

Filling: Strain the water off the cashews and add all ingredients (except the peppermint essential oil) into the blender. Blend until mixture forms a smooth creamy paste, this could take a few minutes. Add the peppermint essential oil and blend until combined.

Spread the matcha filling over the base and return it to the freezer for 30 – 60 minutes or until firm.


Gently melt coconut oil and cacao butter over low heat. Add maple syrup and raw cacao a

nd mix until smooth.

Remove from the heat and allow the mixture to cool for about 10 minutes. Pour chocolate mixture evenly over the matcha filling and return it to the fridge until the chocolate is set.

Remove from the fridge and slice with a sharp knife to your desired size (I sliced 4 x 6)

Keep the bars either in the fridge or the freezer.

You can sprinkle (of sieve) matcha powder on top as a serving suggestion.