Blend all the base ingredients in a food processor or high powered blender until well combined, and then press into a lined tin.
Then blend all the matcha layer ingredients in a food processor or high powered blender, spoon out and spread on top of the base layer.
Then melt the butter or ghee in a bowl and with a spoon mix in the cacao/cocoa, rice malt syrup and coconut cream till combine and smooth, then gently pour over the match layer and spread out.
Put in the freezer for about an hour, then cut into squares and enjoy! (If it still seems soft when you get it out of the freezer leave it in a little longer.)
Store in the fridge or freezer
Recipe created by the wonderful Tabitha Emma