Raw Vegan Matcha Chocolate & Berry Tarts
Really excited about this new recipe. Since getting pregnant I feel like I have lost a little bit of my creative edge when it comes to cooking. It must be the baby brain thing people keep talking about. This is definitely my favourite recipe of the past 6 months.
I originally had different plans for the base as I wanted to add buckwheat grouts to the combo, but when I went to open up my buckwheat jar there were bugs all through it and I had to throw the whole thing out! I’m a little disappointed since buckwheat would have added a nice hearty nutritional kick but its was worth it for the lack of bugs in my food. I decided to stick to my favourite chocolate base that I have used in a few recipes up til now. I have had a few comments on the base and I am a little confused as to what to think of them. I have had people contact me saying that the base is too dry and crumbly and just as many other people say that the base is to sloshy. I think the only thing I can put it down to is different products which might have slightly different properties. Blanched almond meal will make the mixture sloshier than normal almond meal but the mixture will eventually come together, I suggest adding one tablespoon of maple syrup at a time and mixing. If it comes together after 2 -3 tablespoons then stop there and if not keep adding until you get the right consistency. The filling is a very rich white chocolate matcha filling made with cacao butter. I also love coming up with a raw recipe that does not use coconut oil because I know a lot of people that do not love coconut oil. I love using it but it can be a little over powering at times, especially in a white chocolate recipe.
The star of the recipe is of course the antioxidant rich matcha. For this recipe I used a wonderful “every day” matcha from an Australian company based in Perth called Matcha Pure Tea. I really love the quality and beautiful vibrant colour of this matcha powder as well as being able to support Australian business. They have kindly offered a 15% discount for my readers when you use the code HAZEL15 ( Australian residents only) . I am popping the link to their website in case you are interested 🙂 https://www.matchapuretea.com/
| Raw Vegan Matcha Chocolate & Berry Tarts | Print |
- BASE:
- 1 cup almond meal
- 1 cup cacao powder
- 4 TBSP maple syrup
- pinch salt
- FILLING:
- ½ cup cacao butter
- ¼ cup cashew butter
- ½ cup almond milk
- 3 TBSP raw honey, maple syrup or light agave nectar
- ¼ tsp vanilla extract
- ½ tsp Matcha Pure Tea every day match powder ( add more if you like a stronger matcha taste)
- GARNISH:
- raspberries
- blueberries
- mint leaves
- extra sprinkle of matcha powder
- FOR THE BASE: mix all base ingredients together in a bowl. Add in 1 TBSP of maple syrup at a time and mix. If the mixture is too wet you may need to stop at 3 TBSP. Add an extra TBSP of maple syrup if it is too dry. It might seem like the mixture will not come together at first but keep mixing and it will.
- Lightly grease 4 mini tart moulds with a little oil or you can use baking paper. Divide the mixture and press evenly over the base and sides of your tart moulds and set aside
- FOR THE FILLING: In a small saucepan, melt down the cacao butter over low heat. Add in the cashew butter and mix in until well combined. Remove from heat and whisk in the remainder of your filling ingredients.
- Pour over your chocolate bases and set in the freezer for about 2 hours or overnight.
- Garnish with raspberries, blueberries and an extra sprinkling of matcha powder
These tartlets look so amazing and delicious! Gonna love them 🙂
Thanks so much! Hope you enjoy them as much as I do!
These tarts are so lovely. Such beautiful styling, Talida!
Thanks Nisha! Berries make everything look pretty 🙂