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MATCHA CREAM TARTS WITH CHOCOLATE CRUST

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The super creamy matcha filling! Chocolate and matcha pair so well together, so the crust had to be a chocolate one! It goes perfectly with the filling and made of walnuts and toasted coconut mmm.

It’s a vegan and gluten free dessert. They’re super simple to make.



Good quality matcha powder will give you a more vibrant green and won’t have a strong bitter flavour. 

You can top these with whichever topping you like or none at all. I used blueberries here but shaved chocolate also sounds great to me!

MATCHA CREAM TARTS WITH CHOCOLATE CRUST


INGREDIENTS

CRUST:

  • 1/2 cup desiccated coconut 
  • 3/4 cup raw walnuts 
  • 5 medjool dates, pitted and chopped into small pieces 
  • 1 1/2 tbsp cocoa or cacao powder 
  • pinch of salt 
FILLING:
  • 3/4 cup raw cashews, soaked in a bowl of water overnight, then drained and rinsed* 
  • 1/2 cup canned coconut milk 
  • 1 tbsp coconut oil 
  • 1 tbsp rice malt syrup, or to taste 
  • 1 tsp matcha powder, or to taste**
  • 1/2 tsp vanilla extract 
HOW TO MAKE : 
  1. Preheat oven to 180C. Line a baking tray with baking paper. Add the desiccated coconut to the tray, and bake for 3-4 minutes, or until toasted. Keep on eye on it, as it happens quickly! You can also skip this step and use the coconut as is too. 
  2. Place the coconut along with the rest of the crust ingredients into a high speed blended or food processor. Process until the mixture sticks together. Press into the tart shells. 
  3. Rinse the blender or food processor out and place all the filling ingredients (starting with the wet, as this makes it easier to blend), and process until smooth. Pour into the tart shells and refrigerate until set.

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