Matcha Mint Body Scrub is all well and good, but let’s get to the eating! Not too long ago I broke with tradition and instead of ordering my customary 16-ounce soy latte (no foam, thank you very much) at Starbucks, I requested a green tea latte. I fully expected to be disappointed. Instead, I loved the creamy, light, hard-to-describe yet satisfying flavor. And the color was gorgeous. Now that I’m on a month-long coffee (and dessert…) fast, I’ve been turning to green tea lattes regularly. Matcha powder, in my humble opinion, makes the richest brew. Don’t even bother steeping regular green tea bags – it just won’t be the same. Instead, whisk together 2 cups of your favorite non-dairy milk + 1 tablespoon matcha powder + your favorite sweetener to taste and imbibe!
One thing that a green tea latte lacks – to its everlasting shame – is crust. And everything tastes better with crust. Enter my Matcha Latte Tart.
Remember, I’ve got one 4-ounce bag of matcha tea powder to share with one of my U.S. readers, plus those in the U.S. and Canada can get a 15% discount on Kiss Me Organics matcha powder when they order through Amazon. Just use the code DYEAF4S8. Offer is valid today through December 15, 2014.
Vegan Matcha Latte Tart
- Prep Time: 20
- Total Time: 380
Description
I took one of my favorite coffeeshop beverages – green tea latte – and turned it into a creamy, dreamy tart. Paired with a chocolate crust and chocolate sauce…pure dessert heaven.
Ingredients
- 1 10-inch pre-baked gluten-free or whole wheat pie crust
- 4 Tbsp. kuzu powder
- 6 Tbsp. water
- 1/2 cup coconut butter
- 1/2 cup raw cashew pieces, soaked overnight, rinsed and drained
- 1 1/4 cups soy (or other non-dairy) milk, divided (I prefer soy here for its richness)
- 2 1/4 tsp. matcha powder
- 1/2 tsp. vanilla-flavored liquid stevia
- Chocolate syrup, for garnish, optional
- Whipped coconut cream, for garnish, optional
Instructions
- Whisk together the kuzu powder and water until kuzu is dissolved and set aside. In a high-speed blender, add the coconut butter, cashews, 3/4 cup of the non-dairy milk, matcha powder, and stevia. Process until fairly smooth. Let sit while you prepare the kuzu.
- In a small saucepan, heat the remainder of the non-dairy milk over medium heat. When it is steaming, whisk in the kuzu-water mixture and continue to whisk until the mixture thickens.
- Remove from the heat and pour into the blender with the matcha mixture. Process until very smooth.
- Pour into the prepared pie crust and chill for at least 6 hours or until set. Serve with stevia-sweetened chocolate syrup (such as NuNaturals) and/or whipped coconut cream.
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 4
- Sodium: 2402
- Fat: 27
- Saturated Fat: 15
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 22
- Protein: 6
- Cholesterol: 1
I would make that pie. I want that pie.
😛
Gorgeous. It looks simply gorgeous and you’ve inspired me to get back to green tea. Unfortunately I can not do caffeine due to palpitations so I’m hoping to find a good decaf matcha 🙂
the pie looks so creamy and perfect! thats a great way to get me into liking matcha 🙂 i think i always bought the wrong one and developed a dislike 🙂
Matcha lattes, in smoothies, or just straight up. Yum!
I have never used matcha before, but look forward to start with this delicious recipe.
Would love to try it in this tart recipe!
That pie looks freaking delicious,…Yum Yum Yummm!
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