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Matcha Chocolate & Strawberry Tartlets

Prep Time

Prep. time 30 minutes
Cook Time

Chilling time 30 minutes
Serving

Matcha Chocolate & Strawberry Tartlets

Let's get cooking

Indulge in our decadent Green Tea Matcha Chocolate and Strawberry tartlets.

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

Original Spread

Spread

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