Vegan Matcha Spring Tart
Ingredients
Crust
- 16 dates, pitted
- 2 cups GF rolled oat
- 1 cup almond flour
- 4 tbsp. cacao powder
- 2 tbsp. coconut oil
Filling
- 2 cups cashew, soaked
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil
- 1/2 cup full fat coconut milk
- 1 tbsp matcha powder
Preparation
Take an 8” tart tin with a removable bottom and grease it with coconut oil.
Chuck all the crust ingredients in a food processor and pulse them until the mixture feels like wet sand.
Press the crust firmly into the bottom and sides of the greased tart tin and pop it in the freezer to set.
Add all of the filling ingredients in the food processor and blend for 2 minutes or until the mixture is silky smooth and creamy.
Scrape down the sides if required and add some more coconut milk if your mousse filling isn’t smooth.
Once done, pour the mousse onto the crust, spread it with the back of a spoon and smooth out the top.
Tap the pan against the counter to release air bubbles (3x).
Pop it in the fridge to set for 3 hours or until completely firm.