• Start this recipe by soaking your cashews in water overnight.
  2 cups raw cashews, soaked overnight
  

For the chocolate crust:

• In a bowl add: 1 cup almond flour, ½ cup cacao powder, ½ cup date nectar, dash sea salt. Mix to fully combine.

  *If you are using the dates instead of maple syrup, pulse all ingredients in a blender until it resembles fine crumbs.
  1 cup almond flour, ½ cup cacao powder, ½ cup date nectar or syrup, Dash sea salt
  
• Divide the crust evenly between 6 mini tart molds (or 1 large spring form pan).

  Press the crust firmly into the bottom.
  

For the healthy matcha cheesecake cream filling:

• To make the filling, add all the ingredients to a blender or food processor.
  2 cups raw cashews, soaked overnight, 4 pitted dates, ¼ cup coconut oil, ½ cup lemon juice, 1 cup full fat coconut milk, 2 tablespoon matcha green tea powder, ⅛ cup maple syrup or date syrup
  
• Pulse in a blender or food processor until smooth. Taste and make sure it is good. If you want it sweeter, add more dates or maple syrup. Divide the filling between the molds. Place in the freezer for ~2 hours.
  

For the coconut whipped cream:

• Make your whipped topping by combining the hard portion of the can of coconut milk with a hand held beater or the whisk attachment on a standing mixer. Add the vanilla and coconut sugar (if using), scraping the sides of the bowl.
  1 can coconut milk, ¼ cup coconut sugar, 1 teaspoon vanilla extract
  

How to serve chocolate matcha tarts:

• Let the tart stand at room temperature for at least 15 minutes before eating for the best texture.

  Top with whipped cream and enjoy! Store them in the freezer sealed in an airtight container for up to 30 days.