Paleo No Bake Chocolate Matcha Cream Tart! Paleo no bake tart with dark chocolate, matcha green tea powder, coconut cream and other good-for-you greens !
I don’t know what got into me this year but I decided to make a birthday tart for my husband.
Maybe because his birthday and his sister’s and mom’s – all 3 of them within a week – are so close to St. Patrick’s day, and because he’s part Irish, it made sense for me to make something green for them this year.
You know that I’m not a baker. I had a bit of a difficult time searching out a good matcha tea cake recipe online. Also I’d need it to fit into a 6-inch size tart pan – just about the right size for the two of us plus a few friends to share without leftovers.
On the first attempt, I drew inspiration from 2-3 different recipes and the result was good but I didn’t like any of the fillings. It was too dense and a bit dry to my taste. I prefer a smooth and moist filling that won’t weigh me down after 1 slice.
So what I did was to add spinach and avocado to add moisture to the mixture, and use fresh squeezed lemon juice and mint to give the chocolate matcha cream tart a refreshing taste.
Dust with 1 tsp of matcha powder and decorate with a few berries and mint leaves, hmmm….. the chocolate matcha cream tart was a perfect bite between sweet, creamy, and refreshing.
I’m thinking I’ll make a YouTube video for this recipe so we can all have fun making this lovely tart together. If you haven’t checked out my YouTube channel, be sure to find me there – just search I Heart Umami.
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- 6 x3 inch size tart pan or cheesecake pan with a removable bottom
- Cling wrap or clear plastic wrap
- Any tool - back of a stainless steel spoon - to help smooth the tart surface.
- ½ cup mixed nuts (I use almond pistachio, and macadamia nuts this time)
- ¼ cup raw cacao powder
- Small pinch of salt
- 10 medjool dates pited
- ⅔ cup mixed nuts (I use almond, pistachio, and macadamia nuts this time)
- ½ cup shredded coconut unsweetened
- ¼ cup fresh mint leaves
- 1 cup baby spinach
- 1 whole lemon juice plus more lemon juice if desired
- 2 tbsp coconut cream
- Half one whole avocado
- 1 ripe banana
- ½ tbsp maple syrup Optional. skip this if on Whole30
- 1 tsp vanilla extract alcohol free
- Small pinch of salt
- 1 tsp Dust the tart with 1 tsp matcha powder
- Mint and Blueberry Decorate with blueberries and mint
- Blend mixed nuts, cacao powder, and a small pinch of salt in a food processor until fine. (The texture should feel like flour).
- Then add 10 pitted medjool dates into the food processor. Blend all the ingredients until it reaches a slightly sticky texture.
- Pour into a 6 x3 inch size tart pan. Use your hand and a back of a spoon to press evenly into the tart pan. (You want to create a dense and solid base. So use some muscle !)
- Cover with a layer of clear plastic wrap and store in the freezer for at least 20 minutes or until ready to use.
- Blend mixed nuts and shredded coconut into a fine mixture.
- Then add-in mint leaves, spinach, lemon juice, and coconut cream. Blend everything well.
- Add the rest of ingredients - avocado, banana, vanilla extract, small pinch of salt, and maple syrup (optional). Blend until smooth.
- *Note: It should be a smooth, creamy, and slightly thick mixture. If too dry, add a bit more lemon juice. If the mixture is too watery, add another ¼ cup of shredded coconut.
- Remove the clear plastic wrap from step 4 - the tart base.
- Pour the filling into the tart pan and smooth the surface evenly with a back of a spoon.
- Cover with clear plastic wrap and freeze overnight.
- Dust with 1 tsp matcha powder
- Decorate with blueberries and some mint leaves.
- *Note: If the weather is hot, let the tart sit in room temperature for 5-10 minutes before serving. If the weather is cold, let the tart sit in room temperature for 10-20 minutes before serving.
For 6 x 3 inch size round cheesecake pan with removable bottom. Freeze the tart overnight or until solid.
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