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.
Ingredients
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
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