Matcha Magic Spring Tart

Ingredients

  • 16 dates, pitted
  • 2cups gf rolled oat
  • 1 cup almond flour
  • 4 tbsp. cacao powder
  • 2 tbsp. coconut oil
  • 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

  1. Take an 8” tart tin with a removable bottom and grease it with coconut oil

  2. Chuck all the crust ingredients in a food processor

  3. Then pulse them until the mixture feels like wet sand

  4. Press the crust firmly into the bottom and sides of the greased tart tin

  5. Pop it in the freezer to set

  6. Add all of the filling ingredients in the food processor

  7. Blend for 2 mins, or until the mixture is silky smooth and creamy

  8. Scrape down the sides if required

  9. You can add some more coconut milk if your mousse filling isn’t smooth

  10. Once done, pour the mousse onto the crust

  11. Spread it with the back of a spoon and smooth out the top

  12. Tap the pan against the counter to release air bubbles

  13. Pop it in the fridge to set

  14. Hrs or until completely firm

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