This beautiful no-bake matcha tart is the perfect healthy, light and delicious dessert for matcha lovers. With a crunchy almond cacao base, and a delicate matcha mousse. Gluten-free & dairy-free.

I am a big fan of raw treats. They are so good and surprisingly easy to make. The fact that you don’t need to worry about baking temperatures and times, make the cooking process stress-free.
This recipe was inspired by my vegan no bake chocolate tart and my matcha coconut truffles. If you love raw treats, you might also want to check my healthy cacao orange truffles, and my mini no bake chocolate tart.
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Ingredients

Base
- Almonds (I use roasted)
- Coconut oil or cacao butter
- Raw cacao
- Vanilla essence
- Honey
- Salt
Filling
- Thick coconut cream
- Ripe avocado
- Honey
- Coconut oil
- Matcha powder
Optional to add some toppings to decorate. I love raspberries, shredded coconut, hemp seeds and fresh mint.
See recipe card for quantities.
How to make this no bake matcha tart
Start by making the almond crust. Pulse the almonds in a food processor until they are coarsely chopped. Then add the rest of base ingredients and pulse until is mixed well. Alternatively, you can mix all the ingredients in a bowl using a rubber spatula.
Spread the base mix into a cake mould with removable base* using a rubber spatula and your hands, creating a border approx. 1.5cm high. Leave it in the fridge to cool down.
*If you don’t have a mould with removable base, you can put cling film in the mould, so you can then lift the cake.

Make the matcha filling. Add all the filling ingredients to a high-speed blender, and blend until smooth. Pour over the base of the cake, and spread evenly using a rubber spatula.

Add your favourite toppings on top, and let it cool for at least 6 hours (ideally overnight). Serve cold straight out of the fridge.

Hint: The resting time is a must, to allow the filling to set. If you’re short in time, you can let it cool in the freezer instead.
Why you will love this matcha chocolate tart
- Delicious and super healthy dessert
- So easy to make. You can’t stuff up this recipe.
- It has a beautiful presentation! You’ll be the star of your dinner party
- Dairy-free, gluten-free and low in carbs
Substitutions
- Use other nuts – like cashews, instead of almonds.
- Cinnamon – instead of raw cacao for the base. Use only 1-2 teaspoon for the entire base.
- Cacao butter – instead of coconut oil for the base. This will give a more chocolate taste, and also make the base harder.
- Make the base sweeter – the amount of honey for the base is minimum, to give a dark chocolate-like taste. If you’d like the base to be quite sweet, double or triple the amount of honey.

Equipment
- Food processor or high-speed blender
- Cake mould with removable base. If you don’t have a mould with removable base, you can put cling film in the mould, so you can then lift the cake afterwards.
- Rubber spatula
Storage
Store the leftover cake in the fridge for up to 5 days. Use an airtight container or a plate covered with wax paper.
Top tips to make the best matcha tart!
Using thick coconut cream is a must. If the coconut cream is very liquid, the filling will be too runny.
Here you are some tips of how to find coconut cream in the supermarket:
- Shake the can and see whether it makes noise as if there’d be liquid inside. If it sounds liquid, it won’t work! If it doesn’t make noise, it’s because it’s thick/solid.
- Check the ingredients list. When a coconut cream has thickeners like guar gum, it’s very likely it’s going to be thick.
Also, once you open the can, remove the cream without stirring the entire can. Sometimes is thick at the top, and liquid at the bottom.
FAQ
Matcha is a really fine powder made of green tea leaves.
Matcha is super high in antioxidants, which help stabilize harmful free radicals, compounds that can damage cells and cause chronic disease.

MATCHA TART
- Prep Time: 15 minutes
- Resting time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 10 - 12 servings 1x
- Category: Dessert
- Cuisine: Australian
- Diet: Gluten Free
Description
This beautiful no-bake matcha tart is the perfect healthy, light and delicious dessert for matcha lovers. With a crunchy almond cacao base, and a delicate matcha mousse. Gluten-free & dairy-free.
Ingredients
Base
1,5 cups of almonds (I use roasted)
¼ cup of coconut oil or cacao butter
⅓ cup of raw cacao
2 drops of vanilla essence
1 tsp of honey
Pinch of salt
Filling
1 can of thick coconut cream
½ ripe avocado
3 tbsp of honey
2 tbsp of coconut oil
1,5 tablespoon of matcha powder
Optional toppings
Raspberries
Shredded coconut
Mini mint leaves
Instructions
- Pulse the almonds in a food processor or high-speed blender until they are coarsely chopped. Then add the rest of base ingredients and pulse until is mixed well. Alternatively, after chopping the almonds, you can mix all the ingredients in a bowl using a rubber spatula.
- Spread the base mix into a cake mould with removable base (see notes) using a rubber spatula and your hands, creating a border approx. 1.5cm high. Leave it in the fridge to cool down while you do the matcha filling.
- Add all the filling ingredients to a high-speed blender, and blend until smooth. Pour over the base of the cake, and spread evenly using a rubber spatula.
- Add your favourite toppings on top, and let it cool for at least 6 hours (ideally overnight).
- Serve cold straight out of the fridge!
Notes
If you don’t have a mould with removable base, you can put cling film in the mould, so you can then lift the cake.
The resting time is a must, to allow the filling to set. If you’re short in time, you can let it cool in the freezer instead. This cake must be put back into the fridge after serving.
Using thick coconut cream is a must. If the coconut cream is very liquid, the filling will be too runny.
Keywords: matcha tart, matcha chocolate tart, healthy matcha tart, no bake matcha tart
Soraya Moussaoui
DELICIOSA!!!
No soy muy fan del matcha la verdad, pero una amiga la preparó y me sorprendió muchísimo.
Muy buena opción para llevar a una cena en estas fechas y ser original.
★★★★★
Clara
Brutal!! Una combinación con frescura y perfecta para los amantes del matcha o los que se inician! Además que aporta muchísimos beneficios🔝
★★★★★
Marina Mesalles Ferrero
easy and tasty 😋
★★★★★