Description

Avocados lend creaminess to this frozen no-bake tart with a coconut crust and mojito-flavored filling. This vegan and gluten free tart is the perfect dessert for summer days when you want something cold and refreshing!

Ingredients

Scale

for the crust:

2 tbsp toasted shredded coconut
2 tbsp almond meal
tiny pinch of sea salt
1 1/2 tsp maple syrup
2 tsp room temperature coconut oil (no need to melt it)

for the filling:

1 medium sized avocado
juice and zest of 1 lime
1 packed tsp fresh mint leaves
1 tsp matcha powder (optional)
2–3 tbsp maple syrup (depending on how sweet you want it)
1/2 tsp vanilla

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Instructions

In order to ensure the tart releases fully from the pan without any issues, I like to line the bottom with parchment paper and cut a strip to fit around the inside rim. You can also do this with plastic wrap. Or, if you are using a muffin tin, just use standard paper muffin liners.

In a small bowl, mix together the crust ingredients with a fork until they start to stick together. Press the crust evenly into the bottom of your pan. Place the pan in the freezer for 15 minutes so that the crust can set.

While the crust sets, make the filling. Blend everything together until smooth, then taste and add more maple syrup if you like. Remove the pan/crust from the freezer. Pour the filling over the crust, smoothing out the top. Freeze the tart for 4-6 hours or overnight to allow it to fully set up. When ready to serve, let it thaw 10 minutes on the counter before slicing. Store leftovers in the freezer.

Makes 1 mini tart.

Notes

I made the tart with a mini spring form pan but any mini tart pan will work. If you don’t have either of those types of pans you can also make 2-3 small tarts using a muffin tin. Or, you can try tripling or quadrupling the amounts in the recipe to make a standard sized tart.

Prep Time: 10 minutes
Freezing Time: 4-6 hours
Category: dessert