Chocolate Matcha Cream Tarts

Ingredients
  • 1 cup almond flour ultra fine
  • 1/2 cup cacao powder sub coco powder
  • 1/2 cup date nectar or syrup sub 1 cup dates*
  • Dash sea salt
  • 2 cups raw cashews, soaked overnight *see notes
  • 1/2 cup lemon juice fresh squeezed
  • 2 tbsp matcha green tea powder
  • 1/4 cup coconut oil melted then cooled
  • 1 cup full fat coconut milk
  • 4 pitted dates soaked
  • 1/8 cup yacon syrup or maple syrup optional for extra
  • 1 can coconut milk
  • 1/4 cup coconut sugar
  • 1 tsp vanilla extract
Instructions
Start this recipe by soaking your cashews!! This is necessary for that smooth and creamy texture.If you are in a pinch and didn't soak them overnight, you can soak them in hot water for 1 hour. Throw your dates in with the water so they can soften up too.

For the chocolate crust:

In a bowl add: 1 cup almond flour, 1/2 cup cacao powder, 1/2 cup date nectar, dash sea salt. Mix to fully combine.*If you are using the dates, pulse all ingredients in a blender until it resembles fine crumbs.
Divide the crust evenly between 6 mini tart molds (use 8 molds if you want them smaller portions).Press the crust into the bottom (and up the sides if you want). I like my crust only at the bottom.. and its easier!

For the matcha cream filling:

To make the filling, combine all the filling ingredients. Pulse in a blender or food processor until smooth. Taste and make sure it is good. If you want it sweeter, add more dates or yacon syrup.
Divide the filling between the molds.
Place in the freezer for ~2 hours.

For the coconut whipped cream:

Make your whipped topping by combining the hard portion of the can of coconut milk with a hand held beater or the whisk attachment on a standing mixer. Add the vanilla and coconut sugar, scraping the sides of the bowl.
Let the tart stand at room temperature for at least 15 minutes before eating for the best texture.
Top with whipped cream and enjoy! Store them in the freezer sealed in an airtight container for up to 30 days.

 

 

Cooking Time: 93600
Preparation Time: 1800
Yield: 8 tarts
Notes:

Make sure you soak the cashews overnight. This allows them to soften to blend into a creamy texture. If you didn't do this, you can soak it for ~1 hour ahead in hot water. Make sure you soak the dates for ~15 minutes to soften.

Source: The Hint of Rosemary

Serving Size: 1 tart
Calories: 437kcal
Total Fat: 26.7g
Carbohydrates: 28.2g
Fiber: 5g
Protein: 11.9g
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