Matcha Magic 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 inch tart tin with a removable bottom and grease it with coconut oil.
Put all the crust ingredients in a food processor and pulse until the mixture feels like wet sand.
Press the crust firmly into the bottom and sides of the greased tart tin and place it in the freezer to set.
Add all of the filling ingredients to 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 more coconut milk if the mousse filling isn't smooth.
Pour the filling 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 three times.
Place it in the fridge to set for at least 3 hours or until completely firm.
