MATCHA CREAM TARTS WITH CHOCOLATE CRUST
WHAT’S TO LOVE ABOUT THESE MATCHA CREAM TARTS WITH CHOCOLATE CRUST?
Author: Amylecreations/Photo credit to amylecreations.com
Ingredients
- CHOCOLATE SHELL:
- ½ cup desiccated coconut
- ¾ cup raw walnuts
- 5 medjool dates, pitted and chopped into small pieces
- 1½ tbsp cocoa or cacao powder
- pinch of salt
- MATCHA FILLING:
- ¾ cup raw cashews, soaked in a bowl of water for 4 hours, then drained and rinsed*
- ½ cup canned full fat coconut milk
- 1 tbsp unrefined coconut oil
- 1 tbsp rice malt syrup, or to taste (make sure it’s labeled gluten free if needed)
- 1 tsp matcha powder, or to taste** (affiliate link)
- ½ tsp vanilla extract
Instructions
- CHOCOLATE SHELL:
- Preheat oven to 180°C (356°F) and 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!
- Place the coconut along with the rest of the shell ingredients into a high speed blended. Process until the mixture sticks together. Press this into the tart shells.
- MATCHA FILLING:
- Rinse the blender and place all the filling ingredients (starting with the wet ingredients, as this makes it easier to blend) and process until smooth. Pour into the tart shells and refrigerate until set.
