Combine all of the ingredients for the cookie dough base in the bowl of your food processor and process until it forms a smooth dough. Divide the dough equally between each mini pie tin. Press the dough into the tin using your fingers and trim away any excess. Place the pie bases into the freezer.
Wash out your food processor bowl then add all of the ingredients for the base filling. Blend until smooth.
Remove ⅓ of the filling (roughly 160g) and add the moringa powder and matcha. Stir until well combined then mix in the cashew milk.
Remove the pie tins from the freezer and divide the white base filling between them equally. Next, take a teaspoon of the moringa mixture at a time and drop into each pie in different places. Use 3 to 4 tsp moringa filling for each pie. Next, get a skewer or cocktail stick and swirl around the pies for a marbled effect.
Place the pies into the freezer and leave until set, roughly 1 hour. Carefully remove from the tins by pressing the base gently upward. Leave for 10 minutes before serving.
Notes
This recipe requires a food processor and 6 x 10cm non-stick loose-based mini tart tins.
Prep time inclusive of 1 hour setting time.
Can be stored in an airtight container within the refrigerator for up to 3 days or stored frozen for 3 months.
If freezing, leave to defrost in the freezer for at least 4 hours before serving.
To serve frozen give a quick blast with a hairdryer around the outer rim and underside of the pie tins in order to release from the tin.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/raw-vegan-peppermint-and-moringa-tarts/