Happy weekend! Today I have a beautiful raw tart recipe to share with you.
A delightful almond chocolate crust with smooth and creamy matcha cheese filling.
This recipe is simple, no baking required and just 10 ingredients. The crust is made of gluten-free rolled oats, almonds, coconut oil, dates and cocoa powder. The matcha cheese filling is a simple mix of cashews, cacao butter, matcha powder, coconut milk and it’s sweetened with maple syrup. It’s healthy, incredibly delicious. So simple and easy to make, too!
If you like matcha, just like me, you’re going to love this 🙂
I garnished the tart with blackberry, blueberry, seed-less grapes and edible flowers. Feel free to use any fruits you have on hand to garnish it.
Hope you like this raw matcha cheese tart. Don’t forget to tag me on instagram @nm_meiyee if you make this tart.
Matcha cheese tart (vegan, raw, gluten-free & refined sugar-free)
This smooth and creamy matcha cheese tart is raw, vegan, gluten-free, refined sugar-free. It's healthy, incredibly delicious. So simple and easy to make, too!
- 1 1/2 cups gluten-free rolled oat
- 1/2 cup almonds
- 3 tbsp cocoa powder
- 10 dates, pitted
- 3 tbsp coconut oil
matcha cheese filling
- 1 1/2 cups cashew, soaked
- 1/2 cup pure maple syrup
- 80g cacao butter, melted i used @bigtreefarms
- 1/2 cup full fat coconut milk
- 1 1/2 tbsp matcha powder
Grease a 8-inch tart tin with a removable bottom with coconut oil.
In a food processor combine oats, almonds until coarsely ground. Add dates, coconut oil and cocoa powder pulse until mixture looks like wet sand.
Firmly press the mixture into the bottom and sides of the prepared tart tin. Place in the freezer to set while you work with your filling.
In a food processor, add the coconut cream, cashews , matcha, melted cacao butter, and maple syrup. Process until silky smooth.
Pour the filling into the crust. Place tart in the freezer to set, about 2 hours. Garnish the top with fresh fruits. Slice and serve.