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.