NEKOHAMA BAKERY
Chef’s Recipes
VEGAN - DAIRY FREE - GLUTEN FREE
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!
Ingredients
Base: (12 cups)
- 90 gram GF granola
- 1 cup walnuts
- 6 dates
Filling:
- 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
Method
- 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.
- 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.
- 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!
Link copied!
Share recipe
