No Bake Vegan Matcha Dessert Tart with Gluten Free Raw Crust

This Matcha tart is an easy no bake recipe that is delicious, creamy and nourishing. We are keeping it simple and using minimal and wholesome ingredients. 

There is minimal added sugars using just the natural sweetness of the dates and a dash of maple syrup. There is also no added oils or fats, just the healthy natural fats from the nuts, seeds and yogurt. This is the perfect little for parties, tea time or dessert time.

Ingredients:

• 1 cup of almond or hazelnut meal.
• 1/2 cup finely chopped walnuts. 
• 1/4 cup finely chopped pumpkin or sunflower seeds.
• 6 dates soaked in 200mL hot water.
• 400 gram greek yogurt or plant yogurt for vegan option.
• 6 gram / 3 teaspoon Ceremonial Matcha.
• 100mL warm water.
• 2 teaspoon gelatine dissolved in 2 tablespoon warm water or agar agar equivalent for vegan option.
• 2-3 tablespoon maple syrup / agave syrup.

How to:

Make the raw tart base:

1. Soak the dates in hot water for 10 minutes. Blend them up in a blender until a smooth paste forms. 
2. To a large bowl, add in your chopped walnuts, pumpkin seeds and hazelnut meal. Add in the date paste and mix until the it resembles a sticky crumb.  The mixture should be wet enough that it can hold it's shape when pressed. 
3. If the base feels too dry, add in a teaspoon of water at a time. 
4. Add all the crumb mixture into a lined tart tin or lined cake tin that is approx 15cm in diametre.
5. Pack the crumb into the tin with the back of a spoon, flat base of a cup or clean fingers. Continue to shape the crumb mixture until even thickness of the  base. You can also shape it up the edges of the tin if you like.
6. Let this chill in the fridge for 20 minutes while you prepare the filling.

Make the Matcha Filling:

1. To a large bowl, add in your yogurt.
2. Whisk the Matcha with 100mL of warm water. Let this cool down and add this to the yogurt mixture.
   
   You want to be quick for this next part! And have everything ready to go because things set quickly.
   
   
3. In a seperate bowl, dissolve your gelatine or agar agar in water. 
4. For this recipe, if using gelatine, add 2 teaspoon into 2 tablespoon warm water and microwave for 15 seconds to dissolve it. Add this to the yogurt mixture quickly and mix everything very well.
   If using agar agar, add 1 teaspoon to 4 tablespoon warm water. Bring to simmer for 1 minute. Add this to the yogurt mixture and mix quickly and thoroughly. 
5. Pour the yogurt mixture into the prepared tart base. Put everything back into the fridge and allow it to set for 3-4 hours. 

Remove out of the fridge once set, remove it from the tin, decorate it with fruit, nuts and seeds! Slice, share and enjoy :)