This wonderful Vegan Chocolate Matcha Tart has a crunchy gluten-free crust and a smooth, creamy filling. The filling is made with matcha and white chocolate, these flavours complement each other so well.
Ingredients for this Vegan Chocolate Matcha Tart:
For the Crust:
- Almonds, natural and roasted for a more intense flavour
- Oats, regular oats or quick cooking ones can be used. If you want this breakfast to be gluten-free, make sure to user certified gluten-free oats.
- Cocoa powder, good quality and unsweetened
- Dates, Medjool dates or regular dates can be used. I used regular ones here, they are cheeper and work well with the chocolate and nuts.
- Boiling water, to soak the regular dates, Medjool dates are usually softer and doesn’t need soaking. But you will still need a little water for the dough to come together when you mix it.
- Coconut oil
- Pinch of salt, I always add a little salt to everything chocolate. It really brings out the chocolate flavour
- Vanilla paste, vanilla bean powder or vanilla extract can also be used
- Coconut milk, full fat from a can.
- Almond milk, my favorite milk to bake with! But feel free to use any kind of milk you have available
- Vegan white chocolate, use a good quality chocolate. For non vegan, you can use regular good quality white chocolate.
- Maple syrup or liquid sweetener of choice. Make sure to taste before adding any sweetener, some white chocolates can be really sweet.
- Matcha powder, good quality matcha
- Agar agar powder, it is important that you use powder and not flakes then it won’t set because you need a lot more
- Vanilla paste, I buy a small jar of this and keep it in the fridge. I prefer this flavour and the real freaks of vanilla bean seeds. You can substitute for vanilla bean powder or vanilla extract.
- Whipped coconut cream, chocolate shavings and fresh berries for serving. Now this is optional but oh so good so I highly recommend it!
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This wonderful tart has a gluten-free crunchy crust full of dark chocolate flavor and a smooth, creamy filling made with matcha and white chocolate.
- 170 g (1 Cup) almonds
- 40 g (⅓ Cups) oats
- 35 g (⅓ Cups) cocoa powder
- 100 g (½ Cups packed) dates
- ½ cup boiling water
- 3 tablespoon coconut oil
- 1 teaspoon vanilla paste
- 1 can (400 ml) coconut milk
- 1 cup almond milk
- 200 g vegan white chocolate, finely chopped
- 1-5 tablespoon maple syrup or liquid sweetener of choice, if needed
- 1 tablespoon matcha powder
- 1 ½ teaspoon agar agar powder
- 1 teaspoon vanilla paste
- whipped coconut cream, chocolate shavings and fresh berries for serving
Soak the dates in hot water for 10 minutes. Drain and reserve the water.
Add the almonds and oats to a food processor and mix until you have a coarse flour texture. Then add the rest of the ingredients and process until it has a wet sand consistency. Add a little of the soaking water from the dates if necessary for it to come together.
Add the base mixture to a small springform pan with removable bottom. Press to an even layer, I like to use the back of a measuring cup. Place in the fridge while you prepare the filling.
Heat the coconut milk and almond milk in a pan over medium high heat, while stirring, until it starts to simmer.
In a small bowl, add the matcha and agar agar. Add a litte for the warm milk, a tablespoon at a time and stir the matcha and agar agar mixture well until no more lumps remain. Pore the matcha mixture into the milk and stir constantly while it simmers for about 3 minutes.
Take the pan off the heat and add the chopped white chocolate and vanilla paste. Stir until the chocolate is melted and its smooth. Taste and depending on the sweetnedd of your white chocolate, add maple syrup if desired.
Let the filling cool slightly, for about 5 minutes. Pore the filling though a fine mesh sieve into the crust. Place in the refrigerator for at least 4 hours or over night to firm up.
Top the tart with whipped coconut cream, chocolate shavings and fresh berries for serving.
Keep leftovers in the refrigerator for up to 4 days.