Mini Matcha Tarts


Mini Matcha Tarts, because sometimes, you just need desert. Or a snack. Or breakfast 😊.   But this sweet little treat is full of unrefined goodness! It’s full of healthy fats, thanks to the coconut, and all those dates pack a dose of fiber, calcium and phosphorus!

Matcha is one of those things that most people either love or hate (“ewww it tastes like grass!”). Well, this recipe helps alleviate the “grassiness” and will hopefully get you loving the creaminess of matcha so you can benefit from all it offers:

  • Antioxidants

  • Detoxification

  • Chlorophyll

  • Vitamin C, selenium, chromium, zinc and magnesium

Plus, these are easy to make ahead so you have it for the week!

Mini Matcha Tarts


For the Crust:
  • 6 Medjool Dates, pitted
  • 1/2 cup coconut butter
  • 1 cup shredded coconut
For the Filling:
  • 1/2 cup coconut butter
  • 1/2 cup coconut cream
  • 2 tsp Matcha Powder
  • 1 1/2 tbsp organic Maple Syrup
  • 1/4 cup finely shredded coconut for topping


  1. Line a mini cupcake pan with liners.
  2. Boil the dates in approx 2 inches of water until soft. Remove pits.
  3. Add all ingredients to a food processor and process until well combined. The mixture will have a crumbly texture and be very moist!
  4. Press 1 tsp of crust into mini cupcake liners.
  5. Add all "Filling" ingredients to a food processor and process until well combined.
  6. Scoop on top of the crust, filling liner to nearly full.
  7. Sprinkle shredded coconut on top.
  8. Refrigerate for approx 30 minutes and keep chilled when storing.
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