This beautiful no-bake matcha tart is the perfect healthy, light, and delicious dessert for you, matcha lover! With a crunchy almond chocolate crust, 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 the baking process makes the cooking process stress-free.
For more green desserts recipes, check out my matcha coconut truffles or this healthy 4-ingredients matcha mousse. If you love raw treats, you might also want to check out my healthy cacao orange truffles, and my mini no-bake chocolate tart.
Jump to:
- Why you will love this matcha chocolate tart
- Ingredients
- How to make this gluten-free no bake matcha tart
- Substitutions
- Equipment
- Storage
- Top tips to make the best matcha cream tart!
- FAQ
- More healthy desserts recipes
- No-Bake Matcha Tart Recipe (With Coconut Cream)
- See what other people think about this recipe!
Why you will love this matcha chocolate tart
- If you have a love affair with matcha lattes, this recipe will get to your heart!
- Delicious and super healthy dessert, where the taste of matcha and crunchy chocolate base combine to perfection.
- 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
- Perfect summer dessert, with a cool mousse filling and fresh berries on top.
- Dairy-free, gluten-free, and low in carbs
Ingredients
Tart crust
- Almonds (I use roasted)
- Coconut oil or cacao butter
- Raw cacao
- Vanilla extract
- Honey or maple syrup
- Salt
Filling
- Thick coconut cream
- Ripe avocado
- Honey or maple syrup
- Coconut oil
- Good quality matcha powder
Optional to add some toppings to decorate. I love fresh fruit (raspberries, strawberries, or blueberries), shredded coconut, hemp seeds, black sesame seeds, and fresh mint.
See recipe card for quantities.
How to make this gluten-free no bake matcha tart
Start by making the tart crust. Pulse the almonds in a food processor until they are coarsely chopped. Then add the rest of the base ingredients and pulse until is mixed well. Alternatively, you can mix all the ingredients in a mixing bowl using a rubber spatula.
Spread the base mix into a cake mould with a removable bottom* 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 tart pan with removable bottom, you can put cling wrap or baking paper in the mould, so you can then lift the cake.
Make the matcha cream 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. Matcha has a bitter taste, so feel free to adjust the amount of sweetener to suit your palate.
Add your favorite 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 on time, you can let it cool in the freezer instead.
Substitutions
- Use other nuts – like cashews, instead of almonds.
- Almond meal or almond flour - instead of whole almonds, to avoid using a food processor.
- Cinnamon – instead of raw cacao for the base. Use only 1-2 teaspoons 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 bottom. If you don’t have a tart tin with a removable bottom, you can put cling wrap or baking paper in the mould, so you can then lift the cake afterward.
- Rubber spatula
Storage
Store the leftover cake in the fridge (not at room temperature) for up to 5 days. Use an airtight container or a plate covered with wax paper or cling wrap.
Top tips to make the best matcha cream tart!
Using thick coconut cream is a must. If the coconut cream is very liquid, the filling will be too runny.
Here are some tips on how to find coconut cream in the supermarket:
- Shake the can and see whether it makes a noise as if there is 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 likely 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.
More healthy desserts recipes
No-Bake Matcha Tart Recipe (With Coconut Cream)
- 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
Tart crust
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 or maple syrup
Pinch of salt
Matcha cream filling
1 can of thick coconut cream
½ ripe avocado
3 tbsp of honey or maple syrup
2 tbsp of coconut oil
1,5 tablespoon of good quality matcha powder
Optional toppings
Raspberries
Shredded coconut
Mini mint leaves
Hemp seeds or black sesame seeds
Instructions
- Pulse the almonds in a food processor or high-speed blender until they are coarsely chopped. Then add the rest of the 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 tin with a removable bottom (see notes) using a rubber spatula and your hands, creating a border of 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 wrap or baking paper in the mould, so you can then lift the tart.
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.
Soraya Moussaoui says
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 says
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 says
easy and tasty 😋