Frozen mojito tarts anyone? I got some left in the freezer so you are all more than welcome to join in on the summer fun. The past few days it has been so hot in Cambodia. Though the rainy season has announced itself with a lot of rumbles; lightning; and rain; the days are still sunny and hot. And with the rain comes the humidity… sunny days at the start of the rainy season can be so brutal.

But hey not complaining though. I love the tropical climate… and refreshing healthy sweet treats as the one I made the other day to cool us down.

MOJITO TIME I WOULD SAY!!!!!!!!!

Most tarts, found in bakeries or grocery stores are usually loaded with sugar and artificial ingredients. Since we are at the start of the low season it is time for us to test more of these yummies to prepared to open our little coffee shop and food health cafe once the bakery is running well.

FROZEN MOJITO AVOCADO TARTLET (GLUTEN- AND SUGAR -FREE) 🍸🍸🍸

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Not only are these 100 percent plant-based and cruelty-free, they are super healthy and yum. The perfect snack or dessert if you ask me.

INGREDIENTS (makes 6 tartlets)

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For the crust

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• About 1 cup dates, pitted
• ¼ cup + 2 tbsp almonds
• 2 tbsp pistachios
• A drizzle of maple syrup (optional)
• 2-4 tbsp shredded coconut, toasted
• Pinch of sea salt
• Drizzle of extra virgin coconut oil

For the avocado mojito layer

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• 1-2 avocado
• Juice and zest of 1 big organic lime or 2 small ones
• 1 cup fresh mint leaves, or to taste
• 1 tbsp moringa powder
• 2 tbsp maple syrup
• ¼ to ½ tsp vanilla extract
• 2 tbsp coconut creme

Toppings

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• Crushed pistachios
• Toasted sliced almonds

DIRECTIONS

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For the crust

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1. Line the bottom of a mini tart pan with parchment paper or use a silicone mold instead.
2. Pulse almonds, pistachios, and dates in a blender to break them up into smaller pieces. Add all other ingredients and blend until the mixture comes together.
3. Then press the crust evenly into the bottom of your muffin pan. Freeze for 15-20 minutes to set.

For the avocado mojito layer

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1. To make the avocado mojito layer, blend everything together until smooth. Taste and add more maple syrup, mint, lime, or vanilla if you want.
2. Take the crust out of the freezer and pour the filling over it, smoothing out the top. Freeze the tartlets for 4 to 6 hours to allow it to fully set.
3. To serve, allow thawing on the counter for 5-10 minutes. Top with your favorite superfoods. I used toasted almond slices and crushed pistachios.

ENJOY THIS LOVELY SUMMER TREAT!

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600

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FYI: For green smoothie tips, tricks, and recipes, download my FREE GREEN SMOOTHIE EBOOK HERE!

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🥑🍓🍆 FIND MORE YUMMY PLANT-BASED CREATIONS BELOW 🥑🍓🍆

MAKE-AHEAD LUNCH SALAD | POTATO SALAD WITH CELERY LEAF PESTO
BREAKFAST | SOURSOP PARFAIT WITH ROASTED CORN CHIA SEED PUDDING AND FRESH TROPICAL FRUITS
COMFORT FOOD | VEGAN PIZZA WITH CHICKPEA TURMERIC CRUST AND CASHEW MOZZARELLA (GLUTEN-FREE)
TODAY'S SPECIAL ANNIVERSARY BREAD PUDDING WITH LOTS OF CINNAMON AND LOVE ღ ღ ღ
GREEN SMOOTHIE OF THE DAY | MORINGA PASSION FRUIT MORNING KICK
VEGAN DINNER | MOUSSAKA-STYLE VEGGIE BAKE WITH AVOCADO CASHEW CHEESE (+ BONUS KITCHEN HACK)

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