Matcha Coconut and Yogurt Tarts

These matcha coconut yogurt tarts are so green, healthy and easy to make! The matcha green tea gives them that amazing colour and fills them with goodness. They’re also delicious and quick.

Matcha Yogurt Tarts

These pretty little tarts are so green! That’s down to them being made with matcha green tea.

I’ve recently got right into drinking matcha. I’ve loved sitting down to warm cups of matcha latte, but I wanted to create something healthy and special – so I’ve come up with these matcha coconut and yogurt tarts.

What does Matcha taste like?

Matcha has a complex flavour that runs from grassy to sweet, making it perfect for adding to desserts. It pairs well with coconut, so I’ve blitzed it up with desiccated coconut, coconut oil, ground almonds and dates to make these adorable green cups that I’ve filled with yogurt (choose non-dairy yogurt for a vegan treat) and topped them with blueberries.

This is a superfood-packed, sugar-free, healthy but decadent dessert. Even my kids absolutely loved them. You might also enjoy my matcha coconut energy balls – in the shape of tennis balls, or my lovely creamy drink: matcha horchata.

Get the Matcha tarts recipe!

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Matcha Coconut and Yogurt Tarts

Prep Time

1 hr

Total Time

1 hr

 

These easy no-bake tarts are easy to make vegan - simply use a non-dairy yogurt. The matcha tea flavour pairs well with the coconut in this healthy, superfood-packed dessert.

Course: Dessert

Cuisine: British

Servings: 10

Calories: 125 kcal

Author: Kate @ Veggie Desserts

Ingredients

For the matcha coconut tart cases:

• 40 g oats
• 75 g flaked coconut
• 21 g ground almonds
• 6 dates pitted and softened in warm water for a few minutes
• 3 tablespoons coconut oil
• 1 tsp matcha green tea powder

To serve:

• Greek yogurt or vegan alternative
• Blueberries

UK Measures - << Convert to USA Measures >>

Instructions

1. Blitz the oats in a food processor or blender (I use a Froothie) until it is a bit finer. Add the remaining ingredients (but not the yogurt or blueberries) and whiz until well combined.
2. Press the matcha coconut mixture into the cups of a muffin or tart tray and refrigerate for at least an hour or overnight.
3. Carefully remove the tarts from the cups, fill with yogurt and top with blueberries. Serve immediately or store in the fridge in the muffin tray.

Nutrition Facts

Matcha Coconut and Yogurt Tarts

Amount Per Serving

Calories 125 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 8g 40%

Sodium 3mg 0%

Potassium 82mg 2%

Total Carbohydrates 8g 3%

Dietary Fiber 2g 8%

Sugars 3g

Protein 1g 2%

Vitamin A 0.4%

Vitamin C 0.1%

Calcium 1%

Iron 3.4%

* Percent Daily Values are based on a 2000 calorie diet.

I made this with my Froothie Optimum 9400 high-speed blender. It’s more powerful than a Vitamix, Ninja or Blendtec and could even blend stones (should you be mad enough to do it). I’m an ambassador for the brand and any purchases through the above link won’t cost you more but I will make a small commission.

About Matcha Green Tea

Pure Chimp say that their Matcha Super Tea has 137 times more antioxidants than green tea, boosts metabolism, can improve your skin from within and even help with weight loss. Sounds rather fantastic!

I like that you get an energy boost, without that shaky ‘too much coffee’ feeling. Matcha gives me a long alertness without any annoying buzz. The flavour is really lovely – a bit grassy but in a pleasant way. I’ve been using my matcha not only in lattes, but also bliss balls, sprinkled into smoothies and mixed into juice.

It was nice to see that Pure Chimp also have a range of natural beauty products, such as face creams and shampoo bars. I’ve been using natural, edible beauty products for years, such as aduki bean or coffee scrubs and I’ve only washed my face in olive oil for the last 15 years. I like that Pure Chimp believe in nourishing yourself inside and out and they also give 5% of profits to charity.

Check out Pure Chimp’s website.

Disclosure: Pure Chimp sent me a jar of matcha tea and commissioned this recipe. All opinions are my own. This post contains affiliate links. Thanks for supporting the brands that make it possible for me to be a UK Food Blogger and write Veggie Desserts.