Matcha Mint Body Scrub is all well and good, but let’s get to the eating! Not too long ago I broke with tradition and instead of ordering my customary 16-ounce soy latte (no foam, thank you very much) at Starbucks, I requested a green tea latte. I fully expected to be disappointed. Instead, I loved the creamy, light, hard-to-describe yet satisfying flavor. And the color was gorgeous. Now that I’m on a month-long coffee (and dessert…) fast, I’ve been turning to green tea lattes regularly. Matcha powder, in my humble opinion, makes the richest brew. Don’t even bother steeping regular green tea bags – it just won’t be the same. Instead, whisk together 2 cups of your favorite non-dairy milk + 1 tablespoon matcha powder + your favorite sweetener to taste and imbibe!
One thing that a green tea latte lacks – to its everlasting shame – is crust. And everything tastes better with crust. Enter my Matcha Latte Tart.
Remember, I’ve got one 4-ounce bag of matcha tea powder to share with one of my U.S. readers, plus those in the U.S. and Canada can get a 15% discount on Kiss Me Organics matcha powder when they order through Amazon. Just use the code DYEAF4S8. Offer is valid today through December 15, 2014.
I shared this recipe with Gluten-free Fridays on Vegetarian Mama.
Vegan Matcha Latte Tart
I took one of my favorite coffeeshop beverages – green tea latte – and turned it into a creamy, dreamy tart. Paired with a chocolate crust and chocolate sauce…pure dessert heaven.
- Prep Time: 20
- Total Time: 380
- 1 10-inch pre-baked gluten-free or whole wheat pie crust
- 4 Tbsp. kuzu powder
- 6 Tbsp. water
- 1/2 cup coconut butter
- 1/2 cup raw cashew pieces, soaked overnight, rinsed and drained
- 1 1/4 cups soy (or other non-dairy) milk, divided (I prefer soy here for its richness)
- 2 1/4 tsp. matcha powder
- 1/2 tsp. vanilla-flavored liquid stevia
- Chocolate syrup, for garnish, optional
- Whipped coconut cream, for garnish, optional
- Whisk together the kuzu powder and water until kuzu is dissolved and set aside. In a high-speed blender, add the coconut butter, cashews, 3/4 cup of the non-dairy milk, matcha powder, and stevia. Process until fairly smooth. Let sit while you prepare the kuzu.
- In a small saucepan, heat the remainder of the non-dairy milk over medium heat. When it is steaming, whisk in the kuzu-water mixture and continue to whisk until the mixture thickens.
- Remove from the heat and pour into the blender with the matcha mixture. Process until very smooth.
- Pour into the prepared pie crust and chill for at least 6 hours or until set. Serve with stevia-sweetened chocolate syrup (such as NuNaturals) and/or whipped coconut cream.
- Serving Size: 8
- Calories: 350
- Sugar: 4
- Sodium: 2402
- Fat: 27
- Saturated Fat: 15
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 22
- Protein: 6
- Cholesterol: 1