Place the oat flour, hemp seeds, coconut oil and maple syrup into a food processor and blitz for 1-2 minutes until it forms a rough and crumbly dough. You will know that is it ready when you are be able to press the dough together and it holds its shape.

Transfer the dough mix into a lined 20x20cm square baking pan and press the mix evenly along the base. Set aside.

Place the pistachio nuts into a food processor and pulse to roughly chop the nuts. Remove the chopped nuts from the food processor and and set aside.

Using the food processor again, place the coconut butter, cashew butter, maple syrup and matcha powder and blitz until creamy and fully combined.

Add the chopped pistachio nuts into the matcha mix and use a spoon to combine. Save some chopped pistachio for topping (optional).

Transfer the matcha pistachio filling onto the hemp base and flatten using the back of a spoon. Set aside.

Roughly chop and melt the dark chocolate along with coconut oil in the microwave or bain marie.

Pour chocolate over the matcha pistachio layer and top with pistachio nuts if using.

Place the tray in the fridge for 4-6 hours or overnight until the slice has set fully. Cut and enjoy when ready.