Try this: Raw matcha cashew tart

Try this: Raw matcha cashew tart

Guilt-free snacking

Text: Carmen Low

Image: Getty Images,

Carmen Low, co-founder of Afterglow, shares the recipe for a deliciously virtuous snack from her raw food kitchen

If 2015 was the year of the quinoa, 2016 belongs to matcha. The chatter about matcha continues to grow, spurring a green revolution that extends beyond matcha lattes. We now have matcha cookies, jam, and even entire cafes serving all things matcha.  

Made from crushed green tea leaves, matcha is an extremely versatile ingredient packed with antioxidants. I personally love the slightly bitter taste and grainy mouthfeel of this traditional Japanese favourite. It's good to know that something I grew up drinking is fast becoming one of the greatest health food trends of the century.

At Afterglow, we are excited to thrust more Asian superfoods into the spotlight. One of my favourite matcha recipes rides on the goodness of macadamia and cashew nuts to form a delicious tart — perfect for those moments where you need a guilt-free snack. The Afterglow culinary team came up with this recipe and I turn to it at least once a month for my dessert fix. This recipe utilises raw food preparation methods, ensuring that your body absorbs all the goodness of this superfood.

Raw Matcha Cashew Tart
Serves 2 with a 9-inch cake mould


200g cashew nuts
4 pieces Medjool dates, deseeded and chopped
15g raisins
Pinch of salt
2 tablespoons coconut oil

Matcha macadamia cream:

250g macadamia nuts
200g cashew nuts
2 tablespoons lemon juice
Pinch of salt
1 pod vanilla (or 1 teaspoon vanilla extract)
5 tablespoons coconut oil
3 tablespoons matcha powder

1. In a food processor, pulse all the ingredients for the crust until the mixture achieves a crumbly texture.

2. Pour the mixture into the cake mold. Set aside.

3. Pour all the ingredients for the matcha macadamia cream into a blender and blend till the mixture turns creamy.

4. Pour the cream mixture into the cake mold and leave it to set in the freezer for an hour.

5. Remove tart from freezer 15 minutes before serving. 

Carmen Low is the co-founder of Afterglow and Lepark. She is a strong believer of meaningful partnerships that build a more sustainable eco-community. When she is not running around town for various projects, she can be found travelling to farms or diving in the ocean with her favourite marine creatures.