Matcha Chocolate & Strawberry Tartlets
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Indulge in our decadent Green Tea Matcha Chocolate and Strawberry tartlets.
Matcha Chocolate & Strawberry Tartlets
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- Prep
- Prep. time 30 minutes
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- Total
- Chilling time 30 minutes
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- Serving
Ingredients
For the chocolate base
- 250g rolled oats
- 3 tablespoons cocoa or cacao powder
- 4 tablespoons coconut oil
- 4 tablespoons maple syrup
For the matcha cream filling
- 2 x tubs Bute Island Original Creamy Sheese
- 2 teaspoons matcha powder
- 6 tablespoons maple syrup
- 1 teaspoon vanilla extract
To decorate
- 50g vegan dark chocolate, broken up into pieces
- 1 teaspoon coconut oil
- Fresh strawberries, halved
- Pistachio nuts, shelled and chopped
Directions
- First make the base: Mix together the oats and cacao/cocoa powder in a bowl. Melt the coconut oil and maple syrup the pour into the bowl and mix well until combined.
- Use your hands to press the mixture over the base and up the sides of 4 x individual loose-bottom tart tins then place in the fridge while you make the filling.
- Beat together the filling ingredients until quite thick and smooth. Spoon this into each tartlet case to fill then return to the fridge for at least 30 minutes.
- When ready to serve, place a strawberry half on top of each. Gently melt the chocolate and coconut oil and drizzle over then scatter chopped pistachios on top. Pop out the tin onto a plate then serve!
You will need
THESE SHEESE PRODUCTS
You will need
