Chocolate Matcha Tart with a Sesame Crust
Serves: one 10" tart
for the crust
  • 1 tablespoon neutral coconut oil, plus more for oiling the tart pan
  • 1 cup old-fashioned rolled oats (gluten-free if needed)
  • 1 cup hulled or unhulled sesame seeds
  • ⅓ cup unsweetened dried shredded coconut
  • 2 tablespoons raw cacao powder or unsweetened cocoa powder
  • pinch of sea salt
  • 4 tablespoons sesame tahini
  • 3 tablespoons maple syrup
for the filling
  • ¾ cup cashews - soaked for 2-4 hours in purified water
  • 1½ cups hot unsweetened almond milk or other plant milk
  • 1 cup (100 g) shredded raw cacao butter (I shred it with a knife)
  • ⅓ cup pure maple syrup, or more to taste
  • 2 tablespoons neutral coconut oil
  • 1½ - 2 tablespoons matcha powder (adjust this amount according to the type of matcha you have and/or your taste)
  • handful of spinach leaves (optional, for color)
  • 3 tablespoons raw cacao powder, or more to taste
to make the crust
  1. Prepare a non-stick 10-inch tart pan (preferably with a removable bottom) by oiling it thoroughly with coconut oil.
  2. Place the oats, sesame seeds, shredded coconut, cocoa and salt into a food processor, and process until broken down into a meal.
  3. Add 1 tablespoon of coconut oil to the food processor, along with the tahini and maple syrup, and continue to process until well mixed and the mixture sticks together when pressed between your fingers.
  4. Press the crust mixture into the prepared tart pan, distributing it over the bottom and sides of the pan in an even layer. Refrigerate the crust for 30 minutes. Preheat the oven to 350° F(180° C).
  5. When chilled, prick the crust with a fork several times, place the tart pan onto a baking tray, and slide it into the oven. Bake the crust for 20 minutes and let it cool well before filling.
to make the filling
  1. Drain and rinse the cashews and add then to an upright blender (preferably a high-speed one), along with the hot almond milk, cacao butter, maple syrup, coconut oil and matcha powder. Blend until smooth. Taste for sweetness and matcha flavor, and adjust if needed. Add the spinach leaves, if using, and blend until smooth once again. Pour half of the contents of the blender into a bowl and set aside.
  2. Add the cacao powder to the blender with the rest of the mixture and blend until incorporated. Taste for sweetness and chocolatey-ness and adjust if desired. Reserve a couple of tablespoons of the chocolate mixture for creating chocolate swirls on top of the tart. Pour the rest of the chocolate mixture over the cooled crust. Place the tart in the freezer to set for about 10 minutes.
  3. Once the chocolate layer is set, pour the remaining matcha filling over the chocolate layer. Carefully drizzle the reserved chocolate mixture on top of the matcha layer and use a toothpick or chopstick to create swirls. Refrigerate the tart until completely set, for about 4 hours or overnight.
  4. If you used a removable bottom tart pan, remove the tart from the pan onto a cutting board, slice and serve. Keep refrigerated.
Recipe by Golubka Kitchen at