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.

No Bake Cream Tart

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.

No Bake Tart

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.

Come support and subscribe to my channel so we can all get to know each other more !

No Bake Tart

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Paleo No Bake Chocolate Matcha Cream Tart

Prep Time: 30 mins
Cook Time: 1 min
Total Time: 31 mins
Servings: 10 servings
Author: ChihYu
Paleo No Bake Chocolate Matcha Cream Tart ! This is a no baked Paleo Cream Tart dusted with matcha powder with sweet dates and dark chocolate base filling. the top layer is blended with spinach and coconut milk cream to keep the tart moist and super healthy !
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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.

Tart Base:

  • 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

Tart Filling:

  • 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

Before serving:

  • 1 tsp Dust the tart with 1 tsp matcha powder
  • Mint and Blueberry Decorate with blueberries and mint


To make the base:

  • 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.

To make the filling:

  • 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.

To Assemble the Tart:

  • 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.

To serve:

  • 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.


Calories: 203kcal
Course: Dessert
Cuisine: American, Asian American
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