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.

INGREDIENTS

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

METHOD

PASTRY

1. Grind oats and desiccated coconut to a powder in a coffee grinder or a food processor.
2. Pre-heat the oven to 175° C / 345° F.
3. Place ground coconut and oats in a large bowl with buckwheat flour, salt, tapioca starch and cacao. Stir well until evenly mixed.
4. Add melted coconut oil and rub it into dry ingredients with your fingers. Then add maple syrup. If the mixture is still too dry add a touch more oil and maple syrup until the dough comes together easily. Set aside for 10 minutes.
5. Grease the ramekins with a little bit of coconut oil and line the bottoms with circles of baking paper so that it’s easy to take the tarts out after baking.

for full recipes and instruction please visit: www.lazycatkitchen.com

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