This completely raw, dairy-free, gluten-free, and refined sugar free dessert breathes new life into the term “healthy indulgence.” These tartlets are so decadent and creamy, you’ll have trouble believing they’re good for you! But it’s true. The decadent texture and gorgeous green color comes from avocados, whose health benefits we’ll delve into below.
Why We Love Avocados
Avocados contain a wealth of healthy, monosaturated fats, which promote the health of our hormones…cell membranes…and collagen, a structural protein that literally holds our bodies together! Avocados also contain…
- Fiber
- Vitamin E
- Potassium
- Magnesium
- Manganese
Your Springtime Tartlets Shopping List
Here’s the full list of ingredients you’ll need to make these tasty springtime tartlets, you will need…
- ½ cup raw cashews
- ½ cup unsweetened shredded coconut
- ¼ cup roasted pistachios
- 4 medjool dates
- 2 ½ tablespoons coconut oil (divided)
- 3 avocados
- 4 tablespoons maple syrup
- juice and zest from 1 lemon, plus additional lemon juice to taste
- pinch of sea salt
How to Make Springtime Tartlets
- Begin by placing the cashews in your food processor and pulsing until a coarse crumb forms. You want them to have a bit of texture, so don’t over pulse.
- Pit the dates, then add them to the food processor, along with the shredded coconut, pistachios, and 1 tablespoon of coconut oil.
- Continue to pulse until the mixture begins to fold over itself. When you roll a spoonful between your fingers, it should easily form into a ball.
- Grease a muffin tin (we like to use coconut oil for this).
- Create tabs from parchment paper—this is optional, but will make removing the tartlets from muffin tin far easier! The tabs should be about 4” long and 1/2” inch wide. When you lay them across the bottoms of the cups of the tin, the tab should extend above the edges on both sides.
- Divide the crust mixture evenly between the muffin tin cups, then press it firmly to create a smooth base for the tartlets. If you wet your fingers slightly, it will help prevent the mixture from sticking to them.
- Place the muffin tin in the freezer to set the crust while you make the filling.
- Pit the avocados and scoop the flesh into the food processor.
- Juice and zest the lemon, then add the juice and half the zest to the food processor, along with the maple syrup and a small pinch of sea salt.
- Process on high until velvety smooth. Taste and adjust as needed, adding more lemon juice if you want it tangier.
- Take the muffin tin from the freezer, and scoop the filling onto the crusts. Again, divided the mixture evenly between all twelve cups.
- Gently bang the tin into your counter to settle the filling into the cup. You can also smooth the tops with a spatula, if necessary.
- Place the tin back into the freezer to set. Allow to set for at least 1 hour.
- When you do remove the tartlets, take the tin out of the freezer, wait 3-5 minutes, then use the tabs to ease them out. If you didn’t make tabs, or find that the tartlets do not pop right out of the cups, carefully run a butter knife along the edges of the cups to help them slide out.
- Top each tartlet with lemon zest, and enjoy!
These tartlets will keep for about a week in the refrigerator, and at least three weeks in the freezer. If you freeze them, allow them to thaw for a couple of hours in the fridge before eating.
