Raw Matcha Almond Tart with Berries

The weather here has been glorious lately.  Waking up to about 45 degrees, running in the cool morning air, taking in the aroma of the few spring blossoms that have decided to start blooming and listening to the song of the excited birds is pretty amazing in the morning.  Then in the afternoon it is warm enough to sit outdoors and chill or go for a walk to get my daily dose of vitamin D.  I get excited when it is shorts weather from morning until evening, and no extra clothes layers are needed.  I am craving warmer weather things as well, like fresh berries. So I bought a few last weekend and enjoyed some plain, but the rest ended up on a delicious matcha almond tart I made.

I love all things matcha and especially with sweet almond.  I discovered this combination when making matcha tea with almond milk.  It is sooo good!  So I thought a tart with a creamy matcha almond filling would be amazing with the fresh berries and a crunchy crust.  It was so refreshing and light, yet satisfying.  Just the way I like my desserts, and perfect for Spring! If your Mom is a matcha fan, I think this would be perfect for Mother's Day.

Raw Matcha Almond Tart with Berries

Makes one 8 inch tart

8 inch tart pan

crust:

1/2 cup sprouted, dehydrated buckwheat groats

1/2 cup finely shredded, dried coconut

1/4 cup ground flax seed

3/4 cup soft, medjool dates, pitted (if they are not soft, soak them in water for 30 minutes and drain well first)

1/8 tsp sea salt

2 Tbsp raw almond butter

Filling:

2 cups young coconut meat*

1/2  cup coconut water

3 Tbsp raw coconut nectar or agave nectar

1/4  tsp sea salt

2 tsp matcha powder

seeds of one vanilla bean, or 1 Tbsp pure vanilla extract

1/2 tsp pure almond extract

1/4 cup plus 2 Tbsp raw coconut butter, warmed to liquid**

fresh organic strawberries and blueberries for garnish

raw almonds for garnish

To make the crust, combine all ingredients in a food processor and process until finely chopped and holds together when squeezed (if it doesn't add a few tsp water and pulse until it does).  Press into an 8 inch round tart pan with a removable bottom (I like to oil mine with coconut oil first). Set aside.

Meanwhile, to make the filling, combine all ingredients but the coconut butter in a food processor and process until smooth.  With the motor running, add the coconut butter and process a minute more.  Pour into the prepared crust, and let sit in the freezer for about 1 1/2 hours until firm.

When ready to serve, garnish the top of the tart with fresh berries and raw almonds. Store cake in the refrigerator.

* 1 cup raw cashews, soaked for 4 hours and drained can be substituted for the coconut meat if unavailable.

**If your young coconut meat is especially soft and watery, you will need to add at least a few Tbsp more coconut butter.