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Gluten Free Matcha Tartlets

Creamy matcha tartlets that are gluten free AND vegan!


  • Preheat the oven to 180C and line a baking tray with baking paper. Add the desiccated coconut to the tray and bake for 3 to 4 minutes or until toasted. Tip into a blender a long with the walnuts, dates, cacao powder and a pinch of salt and blend until the mixture sticks together. Press the mixture into tart shells.

  • In a clean blender, add the cashews, coconut milk, coconut oil, syrup, matcha powder and vanilla and blend until smooth. Pour into the tart shells and place in the fridge until set.

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