For the base

1. Combine all ingredients, bar the fresh mint, in a high powered blender or food processor until a sticky mixture forms. Blend in the fresh mint. Press base into a baking paper-lined brownie tin OR six individual silicon bar moulds and place into the fridge to set.

For the filling

1. Add the shredded coconut into the blender first. Blend until a smooth coconut butter forms. This can take approximately 5-10 minutes, but be patient! Add cashew nuts next and blend until the mixture resembles cookie dough. Add sweetener of choice and vanilla, and pulse to combine. 
2. Scoop out one third of the mixture into a bowl. With the remaining mix in the blender, add peppermint flavoured Olive Leaf Extract and/or peppermint extract and a pinch of salt and pulse to combine. Press this layer on top of the chocolate base and place into the freezer to set.

3. Place the last third of the filling mix back into the blender. Add matcha powder and pulse to mix. Press final filling layer on top of the peppermint filling. Place back into the freezer to set. When slice has set firm, cut into bars or pop out of silicon moulds.

For the topping

1. To make the topping, whisk together the coconut oil, cocoa powder and sweetener of choice. Drizzle over the slice and allow to set before serving. Keep slice in freezer.