This tart is a super easy no-bake, no-roll gluten-free ,and super high in antioxidants thanks to the deliciousness that is matcha! The filling is so naturally creamy from the coconut milk but with a zingy lime twist!
INGREDIENTS FOR BASE:
1 cup almonds
1/2 cup pitted dates
1 tbs coconut oil
1 tbs cacao powder
Whizz the base ingredients up in your blender until its fine and crumbly
Press the mixture into a 24 cm tart casing so it's compacted.
Set in the freezer while you make your filling
INGREDIENTS FOR FILLING:
2.5 cups full fat coconut milk
1/2 cup lime juice
1/2 cup maple syrup
1 tbs cornflour
1/5 tsp agar
3 tsp matcha powder
Mix together all the ingredients, apart from the coconut milk so powders are dissolved + heat on low-med heat in your pan
As the mixture starts to boil + thicken up, add in the coconut milk + stir until combined
Let the mixture thicken up on low heat whilst stirring, for approx 3 mins
Leave the mixture to cool to room temperature (transfer to a fresh big bowl, it will be quicker!) before pouring it into over the base
Leave your tart to set in the fridge, it will take at least 40 mins.
Top and decorate, and cut yourself a slice...or two!