Vegan coconut matcha tart recipe

The slight bitterness of matcha is complemented by the tropical taste of coconut in this sweet vegan treat.
There is plate with three tarts on it. There is also a smaller plate with a tart on it that has a bite missing from it and a fork on it. The tarts have a red base.

Key information

Preparation time: 7 hours and 15 minutes

Cooking time: 20 minutes

Serves: 5

Recipe difficulty rating: Difficult

Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.



Fluted tartlets (12cm with a removable base)

For the crust

35g jumbo rolled oats

35g dried unsweetened shredded coconut

80g oat flour

20g cocoa powder

5g sea salt

115g almond meal

30g brown rice flour

35g coconut oil

90ml maple syrup

6ml vanilla extract

For the matcha filling

40g cup whole raw cashews

150g cups dried unsweetened shredded coconut

675ml water

100ml maple syrup

2 tablespoons cocoa powder

10g agar flakes

5g matcha tea, (plus more to dust)

12ml vanilla extract

How to prepare a coconut matcha tart