A tart with a twist! 

Matcha Mint Tart

Matcha Mint Tart



- 4 tbsp sunflower seeds

- 4 tbsp ground flax

- 2 tbsp cocoa nibs

-  9 large medjool dates

-  pinch salt


-  2 cups coconut shreds

-  2 rips bananas

-  1 cup raw cashews

-  5 tbsp maple syrup

-  4 teaspoons agar flakes

-  3 teaspoons BLOOM Brainboost Matcha

-  2 teaspoons vanilla extract

-  handful fresh mint leaves


  1. To make the base, process all ingredients in a food processor until you have a sticky dough. Press the dough firmly into the bottom of a 7 inch cake pan making sure you press the dough into the corners.
  2. To make the middle filling, add half of all the ‘filling’ ingredients except the matcha powder into the food processor and blitz until smooth. Scoop out the filling and spread it firmly and evenly onto the base.
  3. Repeat the above process adding the 3 teaspoons of matcha and a handful of fresh mint then spread it on top of the other two cake layers.
  4. Refrigerate overnight to let the mixture set then sprinkle with matcha powder (optional) and garnish with fresh mint.

Recipe courtesy of Bloom Tea

Stockist: Holland and Barrett, £16.99 

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