Vegan matcha coconut tarts

Vegan matcha coconut tarts are hard to beat. They’re silky smooth, creamy and indulgent. They are gluten-free and refined-sugar free too.

GLUTEN-FREE PASTRY:
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

View the full recipe at Lazy Cat Kitchen →