No-Bake Frozen Mojito Tart (Vegan, Single Serving)

Inspired by the flavors in the classic cocktail, this no-bake frozen mojito tart combines fresh lime juice, mint, creamy avocado, and a coconut almond crust for a cool and refreshing dessert that’s vegan and gluten free. Made in a mini springform pan, this make-ahead dessert yields one single-serving sized tart.

A No-Bake Single Serving Frozen Mojito Tart That is Super Refreshing and Simple to Make!

I don’t particularly look forward to using my oven during the summer so no-bake desserts and meals always come in clutch! Since I’m often cooking just for myself, I developed this cute, single-serving frozen mojito tart that sets up in the freezer. There’s no baking required (yay!) and it’s perfect for a make-ahead dessert since it can hang out in the freezer until you’re ready to enjoy it. The added bonus (other than it tasting absolutely delicious and refreshing) is that it’s made with fairly simple ingredients and both vegan and gluten free.

Key No-Bake Mojito Tart Ingredients

An avocado forms the base of the tart filling and keeps it nice and creamy. Make sure it’s ripe and not rock hard to ensure a creamy texture! The combination of fresh lime juice and zest along with fresh mint create the quintessential mojito flavor in this no-bake vegan tart. Fresh is best here when it comes to flavor! I used maple syrup as the sweetener in both the crust and filling because I tend to prefer the flavor best but agave syrup will also work. Keep in mind if you’re using agave that it typically has a sweeter taste than maple syrup.

Tips for Ensuring the Best No-Bake Tart Texture

• Make sure your avocado is perfectly ripe! If it’s underripe, it will be too hard and won’t blend easily into a creamy texture. If it’s overripe, the filling will have a stronger avocado taste.
• Since we’re blending such a small amount volume-wise for the filling ingredients, I find it’s easiest to use an immersion blender and place everything in a wide jar. Blend until it is super smooth!
• When you’re ready to eat your vegan mojito tart, set it on the counter at room temperature for 10-15 minutes first. This allows it to thaw slightly which will lend a creamier texture rather than being rock hard.

More No-Bake Treats to Enjoy this Summer

If you’d rather have a larger no-bake dessert that can serve 8-10 people, try my no-bake blueberry cardamom tart! It has a similar crust to this one and a gorgeous natural hue from the blueberries. Or, if you want another single-serving sized mini tart, try these turmeric lime coconut tarts. If you have an ice cream maker, my dairy-free honey sage ice cream pairs perfectly with fresh summer berries. Or, if you really like lime flavored frozen desserts, try my vegan coconut lime sherbet.

No-Bake Frozen Mojito Tart

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• Author: Courtney West
• Total Time: 6 hours
• Yield: 1 1x
• Diet: Gluten-Free, Vegan

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Description

Inspired by the flavors in the classic cocktail, this no-bake frozen mojito tart combines fresh lime juice, mint, creamy avocado, and a coconut almond crust for a cool and refreshing dessert that’s vegan and gluten free. Made in a mini springform pan, this make-ahead dessert yields one single-serving sized tart. 

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Ingredients

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for the crust:

• 2 tablespoons unsweetened shredded coconut, toasted
• 2 tablespoons almond flour
• 1 tiny pinch sea salt
• 1 1/2 teaspoons maple syrup
• 2 teaspoon unrefined coconut oil, at room temperature

for the filling:

• 1 medium avocado, ripe
• 1 medium lime, zested and juiced
• 1 teaspoon fresh mint leaves, packed
• 1 teaspoon matcha powder, optional for color
• 3 tablespoons maple syrup
• 1/2 teaspoon vanilla extract

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Instructions

In order to ensure the tart releases fully from the pan without any issues, line the bottom of a mini 4-inch springform pan with parchment paper and cut a strip to fit around the inside rim. You can also do this with plastic wrap.

In a small bowl, mix together the crust ingredients with a fork until they start to stick together. Press the crust into an even layer on the bottom of your pan. Place the pan in the freezer so that the crust can start to firm up before you add the filling.

While the crust sets, make the filling. Blend everything together until very smooth.

Remove the pan from the freezer. Pour the filling over the crust then smooth out the top. Freeze the tart for 4-6 hours or overnight to allow it to fully set up. When you’re ready to eat it, let it sit on the counter at room temperature for 10-15 minutes.

Keep any leftovers in the freezer and enjoy within a week for the best flavor and texure. 

Notes

• If you don’t have a mini springform pan you can also make 2-3 smaller tarts using the cups of a muffin tin. If you do this, make sure to put some strips of parchment across the bottom to help lift the tarts out once they are frozen.
• An equal amount of agave syrup may be used in place of maple syrup if you prefer. Keep in mind that it is sweeter in taste than maple syrup so you may want to reduce the amount to 2 tablespoons in the filling. 
• The matcha powder is entirely optional and used simply for color. You can leave it out if you prefer. 

• Prep Time: 10 minutes
• Freezing Time: 4-6 hours
• Category: Dessert