Is this Raw Matcha Almond Berry Tart truly no-bake?

Yes, both the buckwheat groat crust and the matcha coconut-cashew filling are prepared without any baking, simply requiring chilling to set.

Can I use cashews instead of young coconut meat for the filling?

Absolutely, the recipe specifies using 1 cup of raw cashews, soaked for 4 hours and drained, as an alternative to 2 cups of young coconut meat.

How strong is the matcha flavor in this tart?

The filling uses 2 teaspoons of matcha powder, providing a distinct yet balanced earthy green tea flavor that complements the sweetness of the agave and berries.

What are the recommended garnishes for this tart?

The recipe suggests garnishing the top of the tart with fresh strawberries, blueberries, and raw almonds just before serving.

How should I store this Raw Matcha Almond Berry Tart after it's set?

Once the tart has firmed up in the freezer, you can store it in the refrigerator for a few days or keep it in the freezer for longer enjoyment, allowing it to thaw slightly before serving.

1.7K Views 10 years ago

Raw Matcha Almond Berry Tart
[Vegan]

Name: Raw Matcha Almond Berry Tart [Vegan]
Cook time: 30 min
Yield: 1 tart
Ingredients: 1/2 cup sprouted, dehydrated buckwheat groats; 1/2 cup finely shredded, dried coconut; 1/4 cup ground flax seed; 3/4 cup soft, Medjool dates, pitted; 1/8 teaspoon sea salt; 2 tablespoons raw almond butterFor the Filling:; 2 cups young coconut meat or 1 cup raw cashews, soaked for 4 hours and drained; 1/2 cup coconut water; 3 tablespoons agave nectar; 1/4 teaspoon sea salt; 2 teaspoons matcha powder; 1 tablespoon pure vanilla extract; 1/2 teaspoon pure almond extract; 1/4 cup plus 2 tablespoons raw coconut butter, warmed to liquid; Fresh strawberries and blueberries, for garnish; Raw almonds, for garnish

AL By: Amy Lyons

Author Bio

Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake. She is also... Read More

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Discover more recipes with these ingredients

Raw Matcha Almond Berry Tart [Vegan]

1 tart

Dairy Free

While berries are absolutely delicious eaten on their own, it’s nice to change up the routine every now and then. A tart is a great way to to showcase berries, and create unique flavor combinations. This dessert tart combines refreshing matcha, fruity berries, coconut shreds, and sweet dates.

Ingredients You Need for Raw Matcha Almond Berry Tart [Vegan]

For the Crust:

1/2 cup sprouted, dehydrated buckwheat groats
1/2 cup finely shredded, dried coconut
1/4 cup ground flax seed
3/4 cup soft, Medjool dates, pitted
1/8 teaspoon sea salt
2 tablespoons raw almond butter

For the Filling:

2 cups young coconut meat or 1 cup raw cashews, soaked for 4 hours and drained
1/2 cup coconut water
3 tablespoons agave nectar
1/4 teaspoon sea salt
2 teaspoons matcha powder
1 tablespoon pure vanilla extract
1/2 teaspoon pure almond extract
1/4 cup plus 2 tablespoons raw coconut butter, warmed to liquid
Fresh strawberries and blueberries, for garnish
Raw almonds, for garnish

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How to Prepare Raw Matcha Almond Berry Tart [Vegan]

To Make the Crust:

Combine all ingredients in a food processor and process until finely chopped and holds together when squeezed (if it doesn't add a few teaspoons water and pulse until it does). Press into a round tart pan with a removable bottom. Set aside.

To Make the Filling:

Combine all ingredients but the coconut butter in a food processor and process until smooth. With the motor running, add the coconut butter and process 1 minute more. Pour into the prepared crust, and let sit in the freezer for about 1 1/2 hours until firm.

To Assemble:

When ready to serve, garnish the top of the tart with fresh berries and raw almonds.

Notes

If your young coconut meat is especially soft and watery, you will need to add at least a few tablespoons more of coconut butter. Store cake in the refrigerator.