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Matcha tart with toppings to decorate

No-Bake Matcha Tart Recipe (With Coconut Cream)

  • Author: alicia gonzalez tome
  • 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


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.



Tart crust

1,5 cups of almonds (I use roasted)

1/4 cup of coconut oil or cacao butter

1/3 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

1/2 ripe avocado

3 tbsp of honey or maple syrup

2 tbsp of coconut oil

1,5 tbsp of good quality matcha powder

Optional toppings


Shredded coconut

Mini mint leaves

Hemp seeds or black sesame seeds


  1. 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.
  2. 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.
  3. 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.
  4. Add your favourite toppings on top, and let it cool for at least 6 hours (ideally overnight).
  5. Serve cold straight out of the fridge!


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.

Keywords: matcha tart, matcha chocolate tart, healthy matcha tart, no bake matcha tart, gluten free matcha tart