Ingredients
Matcha filling
- ¾ cup cashews (soaked)*
- ¼ cup cashew pulp (from cashew milk)
- 1 can coconut milk
- 1 cup oat milk
- 1⁄3 cup maple syrup/date syrup
- 1 tsp agar agar powder
- 1 tsp vanilla extract
- 1 tbsp matcha powder
- 1 ½ cup buckwheat groats
- ½ cup almond flour
- 1⁄3 cup maple syrup/date syrup
- 4-5 tbsp coconut oil
- 2 tbsp cacao powder
Directions
- Preheat oven to 350F and grease a 9 inch tart pan with coconut oil.
- To prepare the crust place buckwheat groats into a food processor. Process into a fine meal, then add almond flour, cacao powder, coconut oil and syrup. Process into a moist mixture that can be easily molded.
- Press crust mixture into the bottom of the tart tin and up on the sides. Bake for about 15 minutes.
- In the meantime prepare the matcha filling. Add all ingredients except for the agar powder into a food processor. Process until completely smooth for about 5 minutes.
- Transfer into a small pot and bring to a medium to high heat. Add agar powder and simmer for about 2 minutes, whisking continuously until agar has dissolved. Let matcha filling cool down for 5 minutes.
- Pour filling into the tart and refrigerate for one hour.
- Garnish with fresh fruit and serve. Store leftovers in the refrigerator for up to three days.
Note: *Soak cashews in water for about 3-4 hours.
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