Description
A refreshing, no-bake vegan tart featuring a creamy matcha filling and fresh strawberries on a crunchy nutty crust.
Ingredients
Units
Scale
- 1 1/2 cups raw cashews (soaked for 4 hours or overnight)
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 2 tablespoons matcha powder
- 1 teaspoon vanilla extract
- 1/2 cup coconut cream
- 1 1/2 cups fresh strawberries, sliced
- 1 cup almonds or walnuts (for crust)
- 1 cup medjool dates, pitted (for crust)
- Pinch of salt
Instructions
- Prepare the crust by blending almonds (or walnuts) and dates with a pinch of salt until sticky and crumbly.
- Press the crust mixture firmly into the base of a tart pan and set aside.
- Drain soaked cashews and blend them with coconut oil, maple syrup, matcha powder, vanilla extract, and coconut cream until smooth and creamy.
- Pour the matcha filling over the crust and smooth out evenly.
- Arrange sliced strawberries on top of the tart filling.
- Refrigerate the tart for at least 4 hours or until firm.
- Slice and serve chilled.
Notes
- Soaking cashews is essential for a creamy filling.
- You can substitute strawberries with other fresh berries.
- For a sweeter tart, adjust maple syrup quantity.
- Store leftovers covered in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 10mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
