No-Bake Matcha Pistachio Tart

Name: No-Bake Matcha Pistachio Tart
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: For the crust; 1 cup Shelled pistachios; 3/4 cup Pitted dates; 1/2 cup Quick-cooking oats (gluten-free); 1/4 cup Unsweetened shredded coconut; 2 tbsp. Coconut oil, melted; For the filling; 1 cup Cashews, soaked in water and drained; 2/3 cup Coconut cream; 1/4 cup Maple syrup; 1 tbsp. Matcha powder; 1 tsp. Vanilla extract; 1/4 cup Chopped pistachios

Sara Lynn – Inspired Eats

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This is a no-bake tart with delicious flavors combining pistachios, dates, coconut cream, maple syrup, and matcha that also make this cake easy to prepare. Enjoy the irresistible flavors, creamy texture, and wonderful color of this tart.

Recipe

PRE TIME: 35 min

COOKING TIME: 0

TOTAL TIME: 35 min

4 SERVING

Ingredients:

For the crust
1 cup Shelled pistachios
3/4 cup Pitted dates
1/2 cup Quick-cooking oats (gluten-free)
1/4 cup Unsweetened shredded coconut
2 tbsp. Coconut oil, melted
For the filling
1 cup Cashews, soaked in water and drained
2/3 cup Coconut cream
1/4 cup Maple syrup
1 tbsp. Matcha powder
1 tsp. Vanilla extract
1/4 cup Chopped pistachios

Directions:

Step 1

In a food processor, pulse the pistachios until they are broken into small pieces. Add the dates, oats, shredded coconut, and coconut oil. Blend until the mixture resembles coarse crumbs and begins to stick together.

Step 2

Grease an 8-inch tart pan with coconut oil. Press the mixture into the tart pan to form the crust. Refrigerate the crust while making the filling.

Step 3

To make the filling, add the soaked cashews, coconut cream, maple syrup, matcha powder, and vanilla extract to the bowl of a food processor. Blend until the mixture is smooth, scraping down the sides of the food processor if necessary.

Step 4