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

No-Bake Vegan Matcha Blackberry Tarts

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!



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