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Matcha Cashew Tart

Soak the cashews in double their volume overnight, sprinkled with a little salt. Follow by creating the nut base by placing all of the base ingredients in your food processor. Pulse until a sticky paste is formed. Press mixture into your tart mold and leave to set in the fridge overnight. In the following morning, create your matcha cashew cream by placing all of the cashew cream ingredients excep. . .

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Servings: 1

Prep Time: 08:00

Cook Time: 01:00

Main Ingredients

for cashew cream:

1/2 cup of cashews, soaked overnight in 1 cup of water and a pinch of salt

1/2 of almond milk

1 teaspoon of vanilla extract

3 tablespoons of maple syrup

1 tablespoon of matcha powder (i love panatea's culinary grade matcha)

for nut base:

1/4 cup of walnuts

1/4 cup of almonds

7 - 8 dates

1 - 2 tablespoons of coconut oil

1 teaspoon of vanilla extract

Preparation

1Soak the cashews in double their volume overnight, sprinkled with a little salt. Follow by creating the nut base by placing all of the base ingredients in your food processor. Pulse until a sticky paste is formed. Press mixture into your tart mold and leave to set in the fridge overnight.

2In the following morning, create your matcha cashew cream by placing all of the cashew cream ingredients except for the matcha powder in your food processor. Pulse until you have a creamy consistency. If a little too thick, add more milk. Finish by adding the matcha powder and pulse until you have a beautiful and vibrant color.

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