If you're looking to indulge, we've got a delicious dessert recipe that takes just 20 minutes to prepare!
Tara Snyder, one of our Lazarus Naturals influencers, shares how to make a delicious CBD matcha ganache tart. She uses our Vanilla Green Tea CBD Tincture as part of the recipe.
We're partnering with Tara for her commitment to showing others how to maintain a healthy lifestyle. We highly recommend following her website and Instagram account for more recipes and great wellness tips.
Ingredients
Tart Crust
- 2 1/4 cups fine almond flour
- 5 tablespoons ghee or grass-fed butter melted
- 1/4 cup + 1 tbsp cocoa powder
- 1/4 cup maple syrup
- 1 tablespoons vanilla extract
Ganache Filling
- 1 1/4 cup full-fat coconut milk
- 12 oz bittersweet chocolate chips
- 2 teaspoons vanilla
Matcha Layer
- 2 ripe avocados
- 1/3 cup maple syrup
- 1 tablespoons vanilla extract
- 1-2 teaspoons matcha powder
- 1/2 cup coconut cream
- 3 ml Lazarus Naturals Vanilla Green Tea CBD Tincture
Meringue
- 3 egg whites room temperature
- 1/4 teaspoon cream of tartar
- 6 tablespoons cane sugar
- 2 teaspoons vanilla extract
Instructions
Tart Crust
Preheat the oven to 350 F Mix all of the dry ingredients together in a bowl and set aside. Add the ghee and honey to a small saucepan and cook over medium-low heat until melted down. Remove from heat and mix the vanilla. Add the wet ingredients to the dry ingredients and mix well. Add the crust to a large tart pan or mini tart pans and use a spatula to smooth anything out. Bake in the preheated oven for 8-10 minutes.Ganache filling
While the tart is cooking get the ganache filling ready. In a small saucepan add the coconut milk and bring to a boil, turn to low and mix in the chocolate chips. Stir constantly. Once everything is melted down and mixed together well remove from heat and stir in the vanilla. Once the tart crust is done remove from heat and let sit 10 minutes then add the filling. Refrigerate for 20-30 minutes and then add matcha layer.Matcha Layer
Add all of the ingredients to a high-speed blender and until a puree or extremely creamy. Remove the tart from the refrigerator and add the matcha layer and spread out until it almost touches the edges of the tart. Refrigerate for another 30 minutes.Meringue
Add the egg whites and cream of tartar to the stand-up mixer and beat until foamy. With the mixer still on gradually add the sugar beating until the mixture comes to a stiff peak. When you lift up your mixer the meringue will stand straight up. It should slightly curl at the top. Mix the vanilla in last.Remove tart from the refrigerator and top with the meringue and using a culinary torch, torch the meringue until golden.