Winter is the cosiest season of all with a book at your lap and something to nibble on. And when the fog outside is trying to crowl into your house and mind, you stick out your tongue at her and make something delicious and healthy.
I received some matcha green tea from a dear colleague of mine and since then wanted to use it in some kind of dessert. I was thinking about cupcakes with matcha topping but time passed and then I said to myself - I'd better go for raw this time. So these exquisite tarts were born. It was even easier this way. Those cupcakes I had in mind will have to wait.
I received some matcha green tea from a dear colleague of mine and since then wanted to use it in some kind of dessert. I was thinking about cupcakes with matcha topping but time passed and then I said to myself - I'd better go for raw this time. So these exquisite tarts were born. It was even easier this way. Those cupcakes I had in mind will have to wait.
What do you need to prepare for these cute tarts?
For the bottom layer: 50 gr raw cocoa beans (or beans + cocoa powder) 2 tbsp chia seeds 3 tbsp carob powder 5-6 dates 1 tsbp tahini 1/4 cup cocoa butter 3 tbsp corn flour (even better if you use almond flour) | For the top cream layer: 1 can organic coconut milk (200-300 ml) 2-3 tbsp matcha 1 tsp vanilla sugar (if you prefer sweeter taste, add some honey or agave syrup) |