Greenery Day (midori no hi ) is upon us again in Japan. The 4th of May is part of the long golden week holiday and greenery day is a day when people like to celebrate and take time to appreciate nature. They might visit their local park or flower garden. There are many beautiful flowers out at this time and people in japan flock to see the amazing wisteria,elegant iris or brightly coloured azaleas. In fact the old name for May is Satsuki meaning Azalea.
I decided to make the tarts using tofu,avocado and matcha . If you do not want to make the base you can just eat as a mousse or add the base to the bottom of a glass instead.
To make your base process one cup of raw nuts,I used a mix of almonds,walnuts and pistachios. When your nuts are processed start adding one at a time while your food processor is still running some pitted medjool dates. You will need one cup. Then add two tablespoon of raw cacao powder and one tablespoon of melted coconut butter.Blend all this together. Turn out onto a a large pie tin or small tins . I like the ones with removable push up bottoms. Press in your mixture to form a base and place in the fridge.
Now to make your mousse topping.
Blend together two large avocado,two tablespoons of maple syrup,two tablespoons of melted coconut butter the juice of two limes,half a block of silken tofu and a heaped teaspoon of sifted matcha powder.
When this is blended remove your bases from the fridge and top with the topping. Or alternatively spoon into glasses.
Decorate with lime slices and coconut and pop in the freezer to firm up.
You can also keep them in the freezer for later and just remove them half an hour or so before serving.