Double Chocolate Matcha Tart
Ingredients
- crust
- 170 g (1 cup) almonds
- 40 g (1/3 cups) oats
- 35 g (1/3 cups) cocoa powder
- 100 g (1/2 cups packed) dates
- 1/2 cup boiling water
- 3 tbsp coconut oil
- 1 tsp vanilla paste
- filling
- 1 can (400 ml) coconut milk
- 1 cup almond milk
- 200 g vegan white chocolate, finely chopped
- 1-5 tbsp maple syrup or liquid sweetener of choice, if needed
- 1 tbsp unicorn superfoods matcha powder
- 1 1/2 tsp agar agar powder
- 1 tsp vanilla paste
- whipped coconut cream, chocolate shavings and fresh berries for serving
Preparation
Crust
Soak the dates in hot water for 10 minutes
Drain and reserve the water
Add the almonds and oats to a food processor and mix until you have a coarse flour texture
Then add the rest of the ingredients and process until it has a wet sand consistency
Add a little of the soaking water from the dates if necessary for it to come together
Add the base mixture to a small springform pan with removable bottom
Press to an even layer, i like to use the back of a measuring cup
Place in the fridge while you prepare the filling
Filling:
Heat the coconut milk and almond milk in a pan over medium high heat, while stirring, until it starts to simmer
In a small bowl, add the matcha and agar agar
Add a litte for the warm milk, a tbsp at a time and stir the matcha and agar agar mixture well until no more lumps remain
Pore the matcha mixture into the milk and stir constantly while it simmers for about 3 minutes
Take the pan off the heat and add the chopped white chocolate and vanilla paste
Stir until the chocolate is melted and its smooth
Taste and depending on the sweetnedd of your white chocolate, add maple syrup if desired
Let the filling cool slightly, for about 5 minutes
Pore the filling though a fine mesh sieve into the crust
Place in the refrigerator for at least 4 hours or over night to firm up
Top the tart with whipped coconut cream, chocolate shavings and fresh berries for serving
Keep leftovers in the refrigerator for up to 4 days
