One of my favourite flavour combinations here: matcha and raspberries with a hint of chocolate in the oat base. Delightful! Even better is the fact that these are no-bake and so easy to make; they can be prepared in about 10 minutes and left in the fridge for when needed. The secret ingredient is Nature’s Charm coconut matcha sauce [for this paid recipe] which gives a tasty boost to the filling.
Ingredients:
For the base –
- 120g oats
- 70g dates, soaked in boiling water for 10 minutes
- 3 tablespoons cocoa powder
- 1 tablespoon nut butter
For the matcha cream –
- 300g pack silken tofu
- 3 tablespoons Nature’s Charm matcha sauce
- 3 tablespoons sweetener
To decorate –
- Fresh raspberries
- Flaked almonds
Make them!
- Place the oats, drained dates (and 1 tablespoon of soaking water), cocoa powder and nut butter into a blender or food processor and whizz up really well until combined and the mixture comes together. Divide between 3-4 individual loose bottom tartlet tins – press up the sides and along the bottom.
- Whizz up the silken tofu, matcha sauce and sweetener then pour this into the tartlet cases to fill just up to the top.
- Decorate with fresh raspberries and flaked almonds and chill in the fridge for at least 3 hours.
- Then pop out and enjoy!
