Print
No-Bake Vegan Strawberry Matcha Tart (gluten-free, oil-free)

No-Bake Vegan Strawberry Matcha Tart (gluten-free)

  • Author: Helen Au
  • Prep Time: 30 minutes
  • Cook Time: 2 hour
  • Total Time: 2 hour 30 minuteds
  • Yield: 8-10
  • Category: Sweets
  • Method: No-Bake
  • Cuisine: American

Description

This Vegan Strawberry Matcha Tart requires no baking at all. It is a tasty summer treat to have and easy to make. It is vegan, gluten-free, and oil-free. If you love strawberries and matcha this tart is for you!


Ingredients

Crust
-½ cup unroasted, raw sunflower seeds
-½ cup unroasted, raw cashews
-½ cup walnuts, whole or chopped
-¾ cup Medjool dates, soaked in hot water for 10-15 minutes
-½ cup nut butter of choice (I used almond butter)
-pinch of salt

Filling
-2 cans full-fat coconut milk
-¾ cup organic coconut or cane sugar
-¼ cup tapioca starch (can sub for arrowroot powder)
-½ cup unsweetened, plant-based milk of choice (I used almond milk)
-6 tsp matcha powder
-4 tsp agar-agar powder
-1 tsp vanilla extract
-1 cup fresh strawberries, sliced


Instructions

  1. Add all the ingredients for the crust into a food processor and blend until all the pieces are broken up.
  2. Pour the crust mixture into a 9-inch tart pan, pressing on all sides until the crust is formed. Place in the freezer for 10 minutes. Then, place in fridge.
  3. Make the filling. To make the filling, add the coconut milk into a large saucepan or pot over medium-low heat and bring to a slight boil. Add the milk, sugar, and vanilla extract.
  4. Slowly whisk in the matcha powder. Continue to whisk until all the matcha powder dissolves. Add more if you want a darker green color.
  5. Slowly add in the tapioca starch and agar-agar powder, whisking constantly. Continue to whisk until all the lumps are dissolved. Let it simmer until the filling thickens slightly.
  6. Pour the filling into a sieve over a large bowl and mash until all the filling is dissolved into the bowl. This will ensure a smoother texture for the filling.
  7. Pour the filling mixture into the tart pan. Refrigerate for 1-2 hours until firm. Top with fresh strawberries and enjoy!

Keywords: matcha, strawberries, vegan tart, gluten-free tart, nut butter, creamy