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 !
Mint and BlueberryDecorate with blueberries and mint
Instructions
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.