Description
Delight in these easy no bake matcha tarts, perfect for a summer gathering!
Ingredients
Scale
- 0.3 cup Old Fashioned Rolled Oats
- 1.5 cups unsweetened Shredded Coconut
- 0.25 cup Almond Flour
- 2 teaspoons Matcha Powder, divided
- 6 pitted & softened Medjool Dates
- Virgin Coconut Oil
- Coconut Yogurt
- Raspberries
Instructions
- Soften the dates by adding them to a heat-safe bowl and covering with hot water. Allow to soak for 10 minutes, then drain.
- If your virgin coconut oil is solid, melt it in a microwave-safe bowl for 10-20 seconds until it is liquid.
- Add the oats, shredded coconut, almond flour, 1 teaspoon of matcha powder, softened dates, and virgin coconut oil to a food processor. Pulse until combined and sticky.
- Distribute the coconut matcha mixture into mini tart pans, pressing it into an even layer and up the sides. Refrigerate for at least an hour.
- In a bowl, mix coconut yogurt with the remaining 1 teaspoon of sifted matcha powder until combined.
- Add the matcha yogurt mixture to the chilled tart crusts and top with fresh raspberries.
Notes
- This recipe is gluten-free, dairy-free, and vegan.
- Use ceremonial grade matcha powder for the best flavor.
- Feel free to substitute raspberries with strawberries, cherries, or blueberries.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Japanese
Nutrition
- Serving Size: 1 tart