Chocolate Matcha Tart. Vegan, GF Recipe and Video.

When Japan meets France.

Enjoy a mouth-watering emerald color coconut matcha tart, sweet and creamy with a tad of bitterness of chocolate and green tea. Delicious!

Matcha powder is specially grown and processed green tea that has been ground into a fine powder. Matcha is a stone-ground powdered green tea used in traditional Japanese tea ceremonies. It’s a super potent, super concentrated form of green tea that’s chock full of the good things your body needs like antioxidants and energy-boosting amino acids

Tip: Keep matcha in airtight and light-tight container in the freezer. It’s really important to store it properly: it’s absolutely key to fostering the tea’s taste, color, umami content and health properties.


For chocolate base:

  • 1 Cup almond meal
  • 1/2 Cup desiccated coconut
  • 7 Medjool dates, pitted (about 100g) 
  • Pinch of Himalayan salt
  • 3 Tbsp Raw cacao powder

+ 20 cm round cake tin and cling wrap

For matcha filling:

  • 1,5 Cup raw cashew soaked for a few hours
  • 3/4 Coconut milk (I use Trade Aid brand)
  • 2 Tbsp light agave syrup or any light syrup
  • 1 tsp Matcha powder + 1tsp for dusting
  • 1/2 tsp Vanilla Extract
  • 3 Tbsp Melted coconut oil


  1. Place all ingredients in food processor and blitz until sticky dough. I did not add coconut oil. Desiccated coconut contains enough oil.
  2. Line the cake tin with plastic wrap. Press mixture evenly and firmly into the cake tin. Place the tart base into the fridge while you make the filling.
  3. For matcha filling. Drain the soaked cashews and rinse thoroughly.
  4. Place all ingredients in a high-speed blender. Turn the blender on. Slowly increase the speed of the blender to high. Process until very smooth (silky cream texture). If the mix is too dry add a few tablespoons of coconut milk.
  5. Pour mixture onto the prepared base. Put the tart in the freezer for 4 hours (for 20cm cake tin).
  6. Coconut oil works here as a thickener. The cake should be frozen only once. Then, coconut oil will hold it. Just keep the matcha cake chilled in the refrigerator.

For this recipe, I use measure cup 235 ml, Tbsp 15ml, tsp 5ml.




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