Lemon & Matcha Tartlets
Lemon & Matcha Tartlets
Thanks to RAW Nutritional, I am really learning to appreciate matcha's taste! Cooked in recipes, it adds a very pleasant touch of sweetness. Plus, adding matcha to your snacks is a great way to boost your energy since it is a natural stimulant.
Being a big fan of lemon pie, these little tarts are perfect for satisfying my desires! The crust, made from walnuts and dates, allows the recipe to be gluten-free and adds a fruity and sweet taste!
1 cup Walnuts
1 cup Pitted dates
1 tbsp Water
2 tsp Vanilla extract
Pinch of salt
½ cup Cashews
½ cup Unsweetened vanilla plant-based milk
¼ cup Maple syrup
½ tbsp Pure Organic Matcha Tea
Zest of a lemon
1 tbsp Lemon juice
1 tsp Vanilla extract
1 tbsp Cornstarch
Method
1. Soak the cashews in boiling water for 30 minutes. Rinse and drain.
2. In a food processor, crush all the ingredients for the crust. Divide the preparation among 8 lightly oiled muffin pan, using your fingers to form the tartlets' crust.
3. In a blender, combine the cashews with the remaining filling ingredients. The texture should be smooth.
4. Pour the mixture into a small pan and bring to a boil. Reduce the heat to low and simmer for 2 minutes. The preparation will become very thick. Divide the mix among the 8 crusts. Bake for 15 minutes. Let cool before eating!
By Katia Bricka
Writer at RAW Nutritional
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