Hey, have you guys cooked with matcha yet? I must admit that living on a small island, I’m slightly behind the curve and have only just managed to get my hands on this luminous green powder.
I had a vague memory of eating a matcha flavoured cake when I was in Australia many years ago and I couldn’t remember if I liked it or not, so I was a little bit nervous about ordering it as it isn’t cheap. Once it arrived, I tried it hastily and it’s official – my taste buds are in love! I especially love the combo of slightly bitter matcha and creamy coconut so I rolled up my sleeves and cooked up a tray of small matcha coconut tarts. They are a perfect summer dessert. Not only are they gorgeous but, despite being vegan, gluten-free and refined sugar-free, they are properly indulgent. Yet they are light at the same time, and just the right amount of sweet. I know matcha isn’t everyone’s cup of tea (literally), but it is certainly mine and I cannot wait to come up with more matcha desserts.
½ cup buckwheat flour ½ cup (gluten-free if required) oats or oat flour (packed ½ cup) ¼ cup / 4 tbsp desiccated coconut a good pinch of fine salt 4 tsp tapioca starch or cornstarch 2 tbsp raw cacao powder 3 tbsp / 45 ml melted coconut oil 3 tbsp / 45 ml maple syrup
MATCHA COCONUT FILLING
½ cup / 75 g raw cashews, soaked 240 ml / 1 cup coconut cream (separated from a tin of full fat coconut milk) 2 tsp matcha powder (I used cooking grade) ¼ cup / 4 tbsp maple syrup, more to taste 1½ tsp agar flakes OR ½ tsp agar powder
FILLING
