Matcha Cashew Tart

Posted by Sanne Vloet

Matcha Cashew Tart

Matcha Cashew Tart

Matcha Cashew Tart

Tarts tend to be controversial. There are so many different types – sweet and savory, breakfast and lunch – you get the gist. We can say with certainty that this tart is universally beloved. It gives you a little bit of everything. A sweet and salty crust, a creamy, light matcha vanilla cream, a cashew kick, and the best part? It’s no bake. You can nail the tart game without even needing to lift a baking mit. Trust us, you’ll love these vegan, gluten free and dairy free treats!



Base: (12 cups)

  • 90 gram GF granola
  • 1 cup walnuts
  • 6 dates



  • 1 cup soaked cashews
  • ½ lime (can be 1 lime)
  • ¼ cup coconut milk
  • 1/3 cup coconut oil
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • 2 tsp Nekohama matcha



    1. Remove the pit of the date. Add all the ingredients for the base into a food processor and blend until smooth. Set aside in the fridge.
    2. Add all the ingredients for the filling into a food processor and sift the matcha powder in. Mix everything together until it has a smooth and creamy texture. 
    3. Use a baking form to create little cups with the base, add a scoop of the matcha cashew cream on top. Place in the fridge for at least two hours and enjoy!




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