Little Matcha Lime & Avocado Tarts
Print RecipeIngredients
- For the base:
- 40 gr of pumpkin seeds
- 60 gr of almonds
- 4 pitted Medjoul dates
- half a table spoon of coco oil (melted)
- ............................
- For the matcha filling:
- 1 ripe avocado flesh
- 4 tablespoons of lime juice
- 4 tablespoons of maple syrup (or sweetener of your choice)
- 1 tablespoon of coco oil (melted)
- the zest of the lime
- 1 teaspoon of vanilla extract
- 1 tablespoon of matcha (green tea) powder
- 4 tablespoons of whole coconut milk
- a pinch of salt
- ............................
- For serving:
- Greek/coco yogurt
- a dash of matcha powder
- fine slices of lime
Instructions
1
Place all the ingredients for the base in a food processor and mix till you'll get a fine texture
2
Distribute the mix into a cupcake mould and press firmly with a small cup or spoon
3
Put it into the freezer
4
Mix the remaining ingredients with a hand mixer or with the food processor until you get a fine cream
5
Take out the mould and add the green mix. Freeze for 3 hours or overnight
6
Let the tartlet out at room temperature for one hour before serving. In case you like an ice cream-like texture you can serve it straight out from the freezer. Add a spoonful of Greek yogurt and a dash of matcha powder
