INGREDIENTS - Matcha Crust
3/4 cup buckinis/buckwheat grouts
1 1/2 cup desiccated coconut
150g rice malt syrup
1 tbsp matcha powder
1/2 tsp salt
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| METHOD |
| 1 | In a food processor, process the buckinis and coconut until fine |
| 2 | Add the rice malt syrup, matcha, and salt and process until incorporated |
| 3 | Press the crust mixture a 23cm diameter tart pan |
| 4 | Chill in the fridge while starting the filling |
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INGREDIENTS - For the chocolate matcha filling
400mL coconut cream
200g 70% dark chocolate
1/2 cup coconut oil (melted)
2 tbsp matcha powder
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| METHOD |
| 1 | Heat the chocolate, coconut cream, oil, and matcha in a pot over low heat, stirring until everything is melted and combined |
| 2 | Pour the filling into the crust and chill in the fridge until the filling has set |
| 3 | When ready to serve, dust with extra matcha powder and decorate with fresh fruit, mint leaves, and desiccated coconut |
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Toppings:
Extra matcha powder
Desiccated coconut
Fresh fruit
Mint leaves
