Ingredients
- 0.3 cup Old Fashioned Rolled Oats
- 1.5 cups, unsweetened Shredded Coconut
- 0.25 cup Almond Flour
- 2 teaspoons, divided Matcha Powder
- 6, pitted & softened Medjool Dates
- Virgin Coconut Oil
- Coconut Yogurt
- Raspberries
Directions
These no bake matcha tarts are the perfect sweet treat for a summer gathering!
This recipe is gluten free, dairy-free and vegan.
I am a huge fan of matcha and make myself a matcha latte almost daily!
There are two kinds of matcha, ceremonial and culinary.
Ceremonial grade matcha is the highest quality green tea powder available and is used in traditional Japanese tea ceremonies.
Matcha should be bright green with a slightly grassy scent and a very finely milled powder.
Culinary grade matcha is most often used for cooking and baking. It is slightly more bitter than ceremonial grade matcha.
As this is a no-bake recipe, I recommend using ceremonial grade matcha powder.
You will just need 8 ingredients and a total of 15 minutes along with some fridge time to make these matcha tarts.
Just like any other tart, this one has a nutty crust and a creamy filling!
The tart crust is made with oats, shredded coconut, almond flour, dates, virgin coconut oil, and of course matcha!
After the trust is pressed into the mini tart shells and refrigerated to set up, they are filled with a creamy coconut yogurt and matcha filling!
Lastly, I like to top mine with fresh raspberries but you can also use strawberries, cherries or blueberries.
Please leave your review for this no bake matcha tarts recipe below.
For other comments and questions, please send me a direct message via Instagram.
Steps
1 Done | Quick PrepFirst soften the dates, by adding the pitted dates to a heat safe bowl and cover with hot water. Allow to soak and soften for 10 minutes then drain. If your virgin coconut oil is solid, quickly melt it in a microwave safe bowl for 10-20 seconds as it should be in the liquid stage for this recipe. |
2 Done | Make The Matcha Tart CrustAdd the oats, shredded coconut, almond flour, 1 teaspoon matcha powder, softened dates, and virgin coconut oil to a food processor. Pulse until combined and sticky. Next, equally distribute the coconut matcha mixture into mini tart pans and press into an even layer and up the sides of the tart pans. Refrigerate for at least an hour. |
3 Done | Make the FillingTo a bowl add coconut yogurt and 1 teaspoon of sifted matcha powder. Mix to combine. Add the matcha yogurt mixture to the chilled tart mixture and top with fresh raspberries. |
4 Done | ServeGently remove the tarts from the tart pans and serve. Store any leftovers in an air-tight container in the refrigerator. |
