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These gorgeously fragrant tarts combine the antioxidant goodness of matcha, with gloriously floral lavender. Don’t knock it til you try it, this is a partnership made in taste bud HEAVEN! Vegan, gluten + dairy free.

Matcha Lavender Tarts

Makes 6 x 10 cm (4 inch) tarts
Prep Time 25 minutes
To set 1 hour
Servings 6
Calories 654kcal
Author Buffy Ellen



  • 1 c dates
  • 1 c almonds
  • 1/2 c desiccated coconut
  • 1/8 tsp sea salt
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil melted


  • 1/3 c lavender flowers
  • 1/2 c boiling water
  • 1 1/4 c cashews soaked 1-2 hours
  • 3 tbsp sweetener brown rice syrup/coconut nectar/maple syrup
  • 1 tbsp matcha powder
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt
  • 1/2 c coconut oil melted

To top

  • Lavender flowers and petals


  • Lavender infusion: Place the lavender flower heads in a bowl, and pour over hot water (boil it, then leave to cool a few minutes before using). Place a lid over the bowl to keep the steam in, and leave to infuse for 10-15 minutes while making the base.
  • Base:
    In a processor or blender, blend the dates until chopped into small pieces. Then add the dry ingredients (nuts, coconut and salt) and blend again until everything is finely chopped, but still with some texture, almost couscous like. Finally add the liquids (vanilla and melted coconut oil), and pulse to combine - the mixture should stick together between your fingers when pressed (if not, add an extra tablespoon of melted coconut oil). Pour into 6 mini french fluted tart tins lined with biodegradable wrap, press until firmly packed on the base and up the sides, then place in the freezer to set.
  • Filling:
    Remove the lavender flowers from the bowl and squeeze them out, to retain all the infused lavender water. Blend this infused water with all remaining filing ingredients except the coconut oil, in a processor or blender until super smooth and creamy, scraping down the sides as needed. Then while on low, add the melted coconut oil until combined. Pour into the bases, shake lightly side to side to flatten, and place back in the freezer for an hour to set.
  • Topping: Remove from the freezer and sprinkle with extra lavender petals or whole flowers.
  • Enjoy! Will keep in the fridge for up to a week, or in the freezer for two months. I like these best from the freezer, simply remove ~20 minutes before serving. Serve with some coconut yoghurt. Some chopped kiwifruit is also lovely!



  • Make it nut free: simply replace the almonds in the base and the cashews in the filling with sunflower seeds or watermelon seeds.
  • I used fresh lavender picked from our garden, but if you don’t have any (try your neighbor), otherwise dried lavender would also work (you’ll only need about ¼ of the amount).
  • This tart, as with all my recipes, is only very modestly sweet. If you'd prefer a slightly sweeter result, you can increase the liquid sweetener by another 1-2 tbsp. If you’re diabetic or have glucose dysregulation, I recommend the yacon syrup option.
  • To line your tins, sprinkle a little water on the tins before putting the clear wrap on top – this helps the wrap to stick to the tin before you press in the crumbly base.


Calories: 654kcal | Carbohydrates: 44g | Protein: 12g | Fat: 51g | Saturated Fat: 26g | Sodium: 106mg | Potassium: 544mg | Fiber: 6g | Sugar: 29g | Vitamin A: 125IU | Calcium: 84mg | Iron: 3.6mg