Is it just me, or are matcha and chocolate quickly becoming the new peanut butter & jelly? Or maybe it’s just because I’ve been trying to use up a bag of matcha and the only way I’ve been doing so is by incorporating the energizing green powder in desserts. And you can’t have dessert without chocolate, right?
One day I’ll get into the habit of preparing matcha the traditional way, and just sip on it, rather than hiding it in food, like you do when you’re trying to give pills to a dog. Personally, I think that might be further into the future than I can see, because I’m still at the stage where matcha on its own tastes like I just licked a moist crocodile.
This recipe makes two incredibly satisfying servings. You can multiply it by whatever number you’re feeling and make more. The mesquite powder can be tricky to find, depending on where you live, but you can purchase it online on Amazon. Another option would be to substitute it for more cocoa powder or maca root powder.
Don’t forget to top it with some coconut whipped cream!
Soak the cashews in hot water for at least an hour so they’re easier to blend.
For the crust: Add all crust ingredients to the food processor and blend until the dates and nuts are broken down. It should all clump together in a big ball after processing for a couple minutes. Divide batter evenly between two mini tart pans (with removable bottom is best if you want to pop them out). Using slightly wet hands, flatten the crust evenly along the bottom, and push up against the sides. Refer to picture above.
For the filling: Open the can of full fat coconut milk and scoop out ½ cup of the creamy white fat and add to the food processor. Reserve the rest for coconut whip or smoothies. Drain the cashews that are soaking in water, then add all filling ingredients to the food processor and blend until smooth. Taste and adjust if necessary, then divide evenly between the two prepared crusts. Refrigerate and top with coconut whipped cream and shaved chocolate.