Vegan matcha chia pudding tarts

Vegan matcha chia pudding tarts with coconut milk, dates and oats: creamy, pleasantly bitter and naturally sweetened – a delicate dessert with no refined sugar.

At a glance

• Serves 4
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 270 kcal per serving
• Protein: 10 g
• Fat: 18 g
• Carbs: 18 g

Ingredients

• 2 tbsp matcha powder
• 50 g chia seeds
• 250 ml coconut milk
• 100 g rolled oats
• 100 g dates
• 1 tbsp maple syrup
• 1 tbsp coconut oil

Method

You’ll need: muffin tin

1. Blitz the dates, oats and coconut oil into a mouldable mixture. Press it into small tins as a base, or into a muffin tin as nests.
2. Stir the coconut milk with the maple syrup and matcha until smooth. Make sure the matcha powder is well dispersed.
3. Stir in the chia seeds and leave the mixture to stand briefly. Then stir again so the seeds are evenly distributed.
4. Spoon the matcha chia mixture onto the date and oat bases. Chill the tarts or part-freeze them until the filling is set.
5. Carefully remove the tarts from the tins. If needed, let them sit at room temperature briefly before eating so the texture is especially creamy.
6. Serve the matcha chia pudding tarts well chilled, ideally straight from the fridge.

Good to know

When you want something creamy, slightly bitter and not too sweet, these little tarts are just right. They look special but are pleasantly easy to make.

Swaps

Coconut milk → almond butter with water (mainly unsaturated fats; contains tree nuts) | maple syrup → date paste (natural sweetness plus a little fibre) | rolled oats → ground almonds (fewer carbs, mainly unsaturated fats; contains tree nuts)

Allergens

Contains oats, which contain gluten unless they're certified gluten-free. Because of the caffeine in matcha, only offer children small amounts, and in pregnancy it makes sense to keep an eye on caffeinated foods. Contains: gluten (oats).

Dairy-free recipes