To all the matcha tea drinkers out there, I’ve got the perfect dessert for you. This smooth and creamy vegan matcha kiwi tart is a total winner and the ingredients speak for itself. Not only is it gluten-free, refined sugar-free, and vegan, but you also get all those matcha health benefits.

Today is St. Patrick’s Day, and what better way to celebrate it than with this vibrant green dessert. After a long deliberation on what I should make, I decided to go with a festive fresh vegan matcha kiwi tart. The crust is a simple gluten-free oat/almond crust baked with coconut oil and a couple tablespoons of maple syrup. The filling I prepared with coconut milk, soaked cashews, some fresh kiwi and matcha powder. The fruity flavor of the kiwi works beautifully with the earthy matcha. As always the recipe is gluten-free, refined sugar-free, and dairy-free.

Green Tea Matcha Powder is one of my favorite food supplements and natural food colorings. I love enjoying Machta Lattes in the morning and incorporating it into my baked goods. Aside from the cool color effect, matcha has a lot of awesome health benefits. Why use unhealthy food dyes when nature offers such incredible possibilities.

Commonly reported Health Benefits of Matcha Green Tea.

• It is rich in antioxidants – which protect against cancer and heart diseases and help with blood sugar regulation and anti-aging
• It boosts your metabolism
• It’s a great caffeine alternative to coffee
• It contains L-theanine, which helps induce relaxation without feeling drowsy.  This chemical is whats responsible for the clean energetic feeling many people experience with matcha…it balances out the caffeine buzz so you’re not so jittery
• This L-theanine is likely responsible for matcha’s mind calming effects, which is why it’s often consumed when meditating.
• It is rich in chlorophyll, fiber and vitamins!
• It contains NO green food dye # 3…also known as:  ethyl-[4-[[4-[ethyl-[(3-sulfophenyl)methyl]amino]phenyl]-(4-hydroxy-2-sulfophenyl)methylidene]-1-cyclohexa-2,5-dienylidene]-[(3-sulfophenyl)methyl]azanium

If I have convinced you to get yourself some matcha green tea powder 😛 then here are some recipes I think you’d love:

• Paleo Matcha Cupcakes
• Matcha Frappe
• Coconut Matcha Popsicles

If you happen to make this delicious recipe yourself, please let me know how it goes. I would love to see what you come up with. As always, don’t forget to tag @delight.fuel or simply comment below.

This post contains several affiliate links. As an Amazon Associate I earn a small commission from qualifying purchases. I only recommend products that I trust and have used myself.

Kiwi Matcha Tart

Yield: 8-10 slices

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 2 hours

Total Time: 2 hours 35 minutes

To all the matcha tea drinkers out there, I've got the perfect dessert for you. This smooth and creamy vegan matcha kiwi tart is a total winner and the ingredients speak for itself. Not only is it gluten-free, refined sugar-free, and vegan, but you also get all those matcha health benefits.

Print

Ingredients

Crust

• 1½ cups gluten-free oats
• ½ cup raw almonds
• 5 tbsp coconut oil (melted)
• 2 tbsp maple syrup

Vegan Matcha Kiwi Filling

• 1 ½ cans organic heavy coconut cream or coconut milk (solid part*)
• ⅓ cup light agave/maple syrup
• 2 tbsp coconut oil
• 1½ cup cashews (soaked)**
• 1 fresh kiwi (peeled)
• 1 tbsp matcha powder

Instructions

1. Preheat the oven to 350F and grease an 8 inch tart pan with melted coconut oil.
2. For the crust add oats and almonds into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake for about 10-15 minutes until the crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.
3. In the meantime prepare kiwi matcha creme. In a small saucepan add coconut cream, agave/maple syrup, coconut oil and matcha powder. Heat over low heat until combined and set aside.
4. Add cooled down coconut mixture, fresh kiwi and soaked cashews into a food processor or high speed blender and process for about 5-10 minutes until completely smooth.
5. Pour mixture into the tart. Refrigerate for about 2-3 hours or freeze for 30 minutes to 1 hour until tart has set.
6. Garnish with fresh kiwi and serve immediately.
7. Store leftovers in the refrigerator for up to two days.

Notes

*refrigerate coconut milk/cream overnight and use solid part only for recipe.

**soak cashews overnight or for at least 4 hours.

Recommended Products

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  Tart Pan
• 
  Matcha Powder