Method

• 1.
  Grease a 20 cm square cake tin and line with baking paper.
• 2.
  First, we’ll make the crust. Place all the ingredients in a food processor and blitz until it comes together into a sticky dough that still has visible pieces of walnut (if it looks like nut butter, you’ve gone too far). Press the dough evenly into the base of the tin, then set aside.
• 3.
  Clean out the food processor bowl, then add the cashews, coconut milk, coconut oil, rice malt syrup, lemon juice, vanilla and salt. Blitz till smooth and creamy. Remove one-third of the mixture and set aside. Add the matcha powder to the processor, then blitz until combined.
• 4.
  Spread the matcha filling evenly into the tin on top of the crust, cover and place in the freezer.
• 5.
  Clean the food processor bowl again, pop in the reserved filling mixture along with the freeze-dried raspberries, then blitz till combined. Pour the raspberry mixture over the top of the matcha filling, cover again and return to the freezer for about 3 hours or until completely frozen.
• 6.
  When you are ready to serve, remove from the freezer and slice into 16 pieces. Top with a few extra freeze-dried raspberries and some matcha powder.