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No-Bake Vegan Matcha Blackberry Tarts

No-Bake Vegan Matcha Blackberry Tarts (gluten-free, refined sugar-free, oil-free)


the blog:

Lightly sweetened and made gluten-free and oil-free, these No-Bake Vegan Matcha Black Tarts are packed with matcha flavor and sweetness from the blackberries. They are custardy and refreshing to have year-round!

I immediately strayed away from the oatmeal section.

The closest thing to oatmeal that I came to have growing up was congee. Even so, when my mom made the congee plain, I hardly had it and when I did, I topped it with lots of spices and/or a sauce. So it wasnt a surprise to me when I came across oatmeal in my college dining hall for the first time and strayed away from it immediately. It was way too thick and didn’t look appetizing to me at all to the despair of my friends who had it a few times a week.

It wasn’t until recent years that I came to enjoy oats more, learning that I can do so much more with them than a bowl of oatmeal, like making these tarts, and even with a bowl of oatmeal I can make them sweet or savory (I will always choose sweet over savory any day ).

You all know I love matcha and berries so came these No-Bake Vegan Matcha Blackberry Tarts. The crust is made with rolled oats and the recipe itself is made refined sugar-free and oil-free, making these treats even more wholesome.

No-Bake Vegan Matcha Blackberry Tarts

Here is an overview of these No-Bake Vegan Matcha Blackberry Tarts.

Rolled Oats: Oats are naturally gluten-free. However, depending on where the oats are packaged, there can be cross-contamination. If you are sensitive to gluten, make sure the oats you get are labeled gluten-free.

Shredded Unsweetened Coconut: The coconut flakes provide a coconutty taste to the crust and additional texture to it. If you dont have it, you can leave it out.

Maple Syrup: The tarts are naturally sweetened with maple syrup. It is lightly sweetened so if you want more sweetness add more maple syrup.

Cornstarch: The cornstarch helps bind the filling together. If you don’t have cornstarch you can also substitute it with equal amounts of arrowroot powder or tapioca flour.

Matcha: Matcha is a powder made from grounded green leaves and the color and intensity of the flavor vary depending on the season the green leaves are harvested. There are 2 main types of matcha powder- culinary and ceremonial matcha. Culinary matcha is a lower variety of matcha and is a bit more affordable. It can also taste a little bitter sometimes. Ceremonial matcha is the highest grade of matcha and what I prefer to use the most as it is bolder in flavor and the powder is smoother in texture. They are also used primarily in tea ceremonies.

Blackberries: I found that using fresh blackberries provides the tarts with a more vibrant color. If you don’t have fresh blackberries, you can also use frozen ones.

Lemon: The lemon juice provides a hint of acidity and a refreshing taste to the tarts.

Optional Toppings: Feel free to top the tarts with additional berries, shredded coconut or nuts of choice.

No-Bake Vegan Matcha Blackberry Tarts


Are the tarts gluten-free?
Yes! It is entirely gluten-free. Just make sure you purchase oats that are certified gluten-free if you are sensitive to gluten to ensure there is no cross-contamination.

How do I store the tarts?
Store the tarts for up to one week in the fridge in an airtight container.

How do I know when the tarts are ready to be served?
The filling should be set. You can touch the filling very gently and if it doesn’t sink down, the tarts are ready.

My crust is not coming together. What can I do?
If you find that your crust is a bit wet, add about 1 tablespoon of rolled oats into your food processor at a time and blend until you can feel that the crust can come together.

No-Bake Vegan Matcha Blackberry Tarts

If you like these No-Bake Vegan Matcha Blackberry Tarts, you might also like to try:
Vegan Black Sesame Totoro Tarts
Vegan Earl Grey Lemon Tarts
Vegan Cookies and Cream Tarts

I cannot wait for you to try these Vegan Matcha Blackberry Tarts! If you do, please tag me on Instagram @withhelen or leave a comment below letting me know you like it! Happy Baking!


No-Bake Vegan Matcha Blackberry Tarts (gluten-free, refined sugar-free, oil-free)

Lightly sweetened and made gluten-free and oil-free, these Vegan Matcha Black Tarts are packed with matcha flavor and sweetness from the blackberries. They are custardy and refreshing to have year-round!

  • Author: Helen Au
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: 6 1x
  • Category: Sweets
  • Method: No Bake
  • Cuisine: American



180g (1 ½ cups) gluten-free oats
27g (⅓ cup) shredded, unsweetened coconut
½ tsp ground cinnamon
63g (~⅓ cup) pitted, Medjool dates, softened
113g (⅓ cup) maple syrup

400g (1 can) full-fat coconut milk
85g (¼ cup) maple syrup
5g (1 tsp) pure vanilla extract
17g (2 ½ tbsps) cornstarch
30g (2 tbsp) fresh lemon juice
3g (1 tsp) sifted, ceremonial-grade matcha powder
75g (½ cup) fresh blackberries, mashed


  1. Soften your medjool dates by placing them in a bowl and filling the bowl with hot water. Allow it to sit for 30 minutes to 1 hour until they soften.
  2. Add the oats, shredded coconut, and ground cinnamon to a food processor and blend until the oats are coarsely grounded. Add in the softened, medjool dates and maple syrup. Blend again until the oats come together like a crumble. If you find it to be a bit wet, add in 1 tablespoon of additional oats at a time until you can pinch the oats together.
  3. Divide the oat crust among six 2 ½ inches tart pans, pressing on all the sides. Place the tart pans in the fridge to chill while you prepare the filling.
  4. To make the filling, add the coconut milk, maple syrup, and vanilla extract together in a saucepan over medium heat. Bring it to a boil.
  5. Combine the cornstarch with the lemon juice until they are well-mixed.
  6. Once the filling comes to a boil, slowly add in the cornstarch mixture. Turn off the heat immediately and continue to stir the filling until it becomes slightly thickened. Divide the filling roughly in half. To one half, sift in the matcha powder and whisk until the matcha is well incorporated, with no lumps. To make it easier, you can also pour the filling into a blender and blend until the matcha is well combined with the coconut milk. To the other half of the filling, add in the mashed blackberries and whisk until the ingredients are well combined and there are no lumps. Similar to the matcha filling half, you can also add it to a blender and blend until the blackberry portion of the filling is smooth.
  7. Pour 1 tablespoon of the matcha and blackberry filling at a time into the tart pans. Once they are filled, use a toothpick to swirl the filling together to create a pattern.
  8. Place the tart pans into the fridge and chill it for 2-3 hours or overnight until the filling is set. Once they are ready, carefully remove the tart pan and optional to top the tarts with some fresh blackberries and mint leaves or any other toppings to your liking. Enjoy!

Keywords: no bake, gluten-free, matcha, blackberry, refined sugar-free, oil-free

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Share a photo and tag me on Instagram @_withhelen. I can’t wait to see what you’ve made!

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