This recipe was made in collaboration with Iswari Superfoods, all views are my own.

THIS TART IS:

  • Smooth and silky
  • Vegan-friendly
  • Light and Creamy
  • Refined sugar-free
  • Great for special occasions
  • Every pistachio lover's dream
  • Easy to make
  • Hinted with matcha undertones

How to make this recipe

(Full recipe and instructions are in the recipe card at the end of this page)

Soak the pistachios

Pistachios do take a little bit of time and effort to prepare, as they must first be shelled, soaked, and peeled for the best results. If you are able to find them skinless then you’ll be able to save on time there but I definitely wouldn’t recommend skipping the soaking step as this makes them softer and easier for your blender to handle.

Place the pistachios in a large bowl and cover them with distilled water. I usually place them in the fridge overnight, but you can also leave them to soak for 4-6 hours at room temperature.

Next, you’ll want to remove as many pistachio skins as possible. To do this, rinse the pistachios with clean water. The water will loosen the skins and they should come off easily using your fingers

Prepare the crust

For the crust, add the buckwheat and salt to your food processor and blend to a crumb consistency. Add the cashews and blend again until they also break down to a crumb. Add the dates, coconut oil, and cashew butter and blend until they form a dough.

Line the bottom of a 9” springform cake tin with parchment paper and add evenly press the dough into the base and sides using a flat-bottomed glass. Set aside in the freezer or fridge.

Make the filling

For the filling, add all the ingredients to a high-speed blender and blitz until smooth and creamy.  Pour the mixture into the tart shell and tap gently on your work surface to knock out any air bubbles. Freeze for 2-3 hours.

Once set remove the cake from the cake tin immediately. Garnish with kiwi, pistachio, and fresh mint, and serve.

This tart will store for a few days refrigerated in an airtight container, alternatively freeze and defrost as needed.

More vegan pistachio desserts

Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!

Stay in touch with me through social media @ InstagramPinterestTikTok, and Facebook. And if you like one of my recipes, tag me!

Vegan Pistachio Matcha Tart

5 from 6 votes
PREP TIME: 35 mins
TOTAL TIME: 35 mins
Servings: 9
PRINT RECIPE PIN RECIPE

Description

This super light and creamy pistachio matcha latte tart is vegan, no-bake, and easy to make! The pistachio and matcha flavors work so well together on top of a buttery cashew base. ⁣⁣

Ingredients

CRUST

  • 1 ½ cups (195 g) cashews
  • 1 cup (170 g) roasted buckwheat
  • 8 medjool dates, pitted
  • ¼ cup (64 g) cashew butter
  • 1 tablespoon (15 g) coconut oil, solid
  • ¼ teaspoon (1.25 g) sea salt

FILLING

  • 1 cup (125 g) pistachios , *soaked, see notes
  • 1 cup (240 g) chilled canned coconut milk, *see notes
  • ¾ cup (60 g) soya or coconut yoghurt
  • cup (160 ml) pure maple syrup
  • ¼ cup (56 g) cacao butter
  • 2 tablespoons (30 g) matcha powder
  • ½ teaspoon (2.5 g) vanilla bean paste

OPTIONAL GARNISH

  • 2-3 fresh kiwis, chopped
  • pistachios, chopped
  • fresh mint leaves

Instructions

  • First, soak the pistachios. Add them to a large bowl, cover with water and refrigerate overnight (or a minimum of 4 hours). Rinse the pistachios with clean water and remove as many of the skins as possible. They should coming off easily using your fingers as the water will have loosened them
  • For the crust, add the buckwheat and salt to your food processor and blend to a crumb consistency. Add the cashews and blend again until they also break down to a crumb. Add the dates, coconut oil, and cashew butter and blend until they form a dough.
  • Line the bottom of a 9” springform cake tin with parchment paper and add evenly press the dough into the base and sides using a flat-bottomed glass. Set aside in the freezer or fridge
  • For the filling, add all the ingredients to a high-speed blender and blitz until smooth and creamy.  Pour the mixture into the tart shell and tap gently on your work surface to knock out any air bubbles. Freeze for 2-3 hours.
  • Once set remove the cake from the cake tin immediately. Garnish with kiwi, pistachio, and fresh mint, and serve.
  • This tart will store for a few days refrigerated in an airtight container, alternatively freeze and defrost as needed.

Notes

  • Coconut milk: Refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can.

Nutrition

Calories: 575kcal | Carbohydrates: 63g | Protein: 13g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Sodium: 79mg | Potassium: 723mg | Fiber: 6g | Sugar: 34g | Vitamin A: 270IU | Vitamin C: 17mg | Calcium: 111mg | Iron: 4mg
Did you make this recipe? Tag me TodayBe sure to leave a rating and a review in the section below, and mention @addictedtodates or tag #addictedtodates

© addictedtodates.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.