MATCHA TART (No bake)

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.

Jump to:

• Ingredients
• How to make this no bake matcha tart
• Why you will love this matcha chocolate tart
• Substitutions
• Equipment
• Storage
• Top tips to make the best matcha tart!
• FAQ
• MATCHA TART
• See what other people think about this recipe!

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.

FAQ

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