Description
This Vegan Matcha Tart features a luscious, creamy matcha-flavored filling made from cashews and coconut milk, set on a crunchy, wholesome oat and walnut crust. Sweetened naturally with dates and maple syrup, this no-bake tart is perfect as a refreshing, plant-based dessert with vibrant green tea flavor and a silky texture that can be adjusted from pudding-like to firm.
Ingredients
Tart Crust
- 1 1/4 cup Rolled oats
- 1/2 cup Walnuts
- 1 tbsp Cocoa powder
- 8-10 Dates, pitted and soaked in warm water (use just enough water to cover the dates)
- 2.5 tbsp Coconut oil, melted
- 1/2 tsp Cinnamon powder
Matcha Filling
- 1.5 cup Cashews, soaked overnight
- 1/3 cup Coconut milk, full fat
- 1.5 tbsp Matcha powder
- 1/4 cup Maple syrup
- 1.5 tsp Vanilla extract
- 2 tsp Agar-agar, soaked in 1.5 tbsp warm water
Instructions
- Prepare Tart Crust: Combine rolled oats, walnuts, and cocoa powder in a food processor and pulse until the mixture resembles semi-fine crumbs. Add the soaked dates and melted coconut oil, then pulse again until everything forms a sticky dough. Taste and adjust sweetness as desired. Press this dough evenly into 3-inch loose-bottom tart pans. Place the tart shells in the refrigerator to chill.
- Prepare Matcha Filling: Rinse and drain the cashews that have been soaked overnight. In a food processor or high-speed blender, combine the cashews, full-fat coconut milk, matcha powder, maple syrup, and vanilla extract. Blend until completely smooth and creamy.
- Add Agar-Agar: Stir in the soaked agar-agar with the matcha mixture and blend again until the filling is silken and fully incorporated. Taste and adjust sweetness or matcha intensity if needed.
- Assemble the Tarts: Spoon the matcha filling evenly onto the chilled tart crusts, smoothing the tops with a spatula.
- Set the Tarts: For soft, pudding-like texture, refrigerate the tarts for 5 to 6 hours. For a firmer tart, place them in the freezer for 3 to 4 hours until set.
- Garnish and Serve: Just before serving, drizzle the tarts with dark chocolate and sprinkle lightly with matcha powder for an elegant finish. Enjoy your refreshing vegan dessert!
Notes
- Soaking cashews overnight helps achieve a creamy filling without graininess.
- Agar-agar is used as a vegan gelatin substitute to help the filling set.
- Date soaking water quantity should just cover the dates for optimal blending.
- Adjust matcha powder amount to your preferred intensity of flavor.
- If tart pans are not available, use small ramekins or silicone molds as substitutes.
- Store leftover tarts in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
