Mini Avocado Key Lime Tarts

Last week I shared with you one of my favorite healthy desserts, Flourless Pumpkin Chickpea Blondies.  This week I’m super excited to share another…Mini Avocado Key Lime Tarts!

Mini Avocado Lime Tarts, a dessert you don't have to feel guilty for indulging on! Made with only 5 ingredients! ~vegan~

(follow me on Facebook for a video on how to make them!  It will be posted shortly!)

I had my first taste of avocado lime pie down in Costa Rica.  I admit, I was a bit skeptical at first.  But, after the first bite I was hooked!  And I mean hooked…this tastes even better than traditional key lime pie, without all the dairy and eggs.  This pie is whipped up using avocados, sweetened condensed coconut milk and key lime juice!  The avocados provide a whole lot of healthy monounsaturated fatty acids.  In fact, 71% of an avocado is made up of monounsaturated fat, that of which is proven to improve heart health!  Check out this article from NCBI that explains why avocados are so good for us!

Mini Avocado Lime Tarts, a dessert you don't have to feel guilty for indulging on! Made with only 5 ingredients! ~vegan~

Now, on to the dessert!  How cute are they?  Bite-sized and festive, perfect for the holidays!  This is one dessert that you won’t have to feel guilty for indulging on!  Each tart is around 100 calories, 5 grams of fat, 8 grams of sugar and 15 grams of carbs.

Mini Avocado Key Lime Tarts
 
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Mini Avocado Lime Tarts, a dessert you don't have to feel guilty for indulging on! Made with only 5 ingredients!
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 32
Ingredients
  • 1 sleeve of graham crackers, crumbled
  • ¼ vegan butter, melted
  • 2 avocados
  • 1 can sweetened condensed coconut milk (11.25 oz.) or regular sweetened condensed milk for a non-vegan version
  • ⅓ cup key lime juice
  • pomegranate seeds for decoration
Instructions
  1. Preheat oven to 375 degrees F. Line a mini-muffin pan with paper cups and set aside.
  2. In a small bowl, mix together graham cracker crumbles and melted butter. Press a small amount into bottom of each cup. Bake for 5-7 minutes or until lightly golden. Remove from oven and let cool.
  3. Meanwhile, add avocados, sweetened condensed coconut milk and lime juice to a food processor. Blend until well combined and fluffy. Scoop mixture into graham cracker crusts cups. Top with pomegranate seeds and freeze until set, around 2-3 hours. Remove from freezer 10 minutes before serving and enjoy!
Nutrition Information
Serving size: 1 Calories: 100 Fat: 5 Carbohydrates: 15 Sugar: 8 Fiber: 1 Protein: 1

Mini Avocado Lime Tarts, a dessert you don't have to feel guilty for indulging on! Made with only 5 ingredients! ~vegan~

This recipe yielded 32 mini tarts for me, but that depends on how much tasting you do while preparing them!  Wondering where to find sweetened condensed coconut milk?  I found it at Whole Foods, a brand called Nature’s Charm.  Or, try making your own with this recipe found on Detoxinista!

Mini Avocado Lime Tarts, a dessert you don't have to feel guilty for indulging on! Made with only 5 ingredients! ~vegan~

pumpkin gingerbread

Making this pumpkin gingerbread is my fist attempt at Christmas, it always helps to fill the house with the delicious smell of pumpkin, ginger, cloves and cinnamon!

In the midst of moving and being busy with work, I haven’t had the chance to get into the holiday spirit!  We don’t even have our tree up yet and Christmas cards probably won’t happen for us this year (first world problems).  I’m sorry to all those sending lovely cards, I appreciate receiving them!  I promise I will be on my A-Game next year and reciprocate the kindness!

Pumpkin Gingerbread ~vegan option~ Fill your home with the smell of pumpkin, cinnamon, ginger and cloves this holiday season!

This recipe doesn’t use oil or butter, instead it uses pumpkin to create a nice, light and fluffy texture.  For a vegan option, use flax eggs in place of regular eggs.  (1 flax egg = 1 tablespoon flax meal + 3 tablespoons warm water, let sit for 10 minutes until a gel is formed)  Using flax in place of eggs may create a more dense bread.

Pumpkin Gingerbread ~vegan option~ Fill your home with the smell of pumpkin, cinnamon, ginger and cloves this holiday season!

pumpkin gingerbread
 
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nutrition info is calculated with using real eggs and excluding glaze topping
Author:
Recipe type: Dessert
Serves: 16 slices
Ingredients
  • 2 eggs or 2 flax eggs
  • 1 + ¼ cup canned pumpkin
  • ⅓ cup pure maple syrup
  • ⅓ cup molasses
  • 1 teaspoon pure vanilla extract
  • 2 + ⅔ cup whole wheat pastry flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup crystallized ginger, chopped (plus more for topping)
  • For Glaze:
  • 1 cup powdered sugar
  • drop pure vanilla extract
  • 2 tablespoons soy or almond milk
Instructions
  1. Preheat oven to 350 F, spray a 9x5 loaf pan with cooking spray and set aside.
  2. In a large bowl mix eggs, pumpkin, maple syrup, molasses and vanilla with an electric hand mixer.
  3. In a separate bowl sift together flour, spices, baking powder, baking soda and salt.
  4. Combine wet ingredients with dry ingredients and mix until just combined, don't over mix!
  5. Fold in crystallized ginger and transfer to loaf pan.
  6. Bake for 50 minutes checking occasionally as oven temps vary. When toothpick inserted comes out clean bread is done. Allow to cool.
  7. For glaze: whisk together ingredients until smooth, and drizzle over cooled bread.
  8. Enjoy!
Nutrition Information
Serving size: 1 slice Calories: 139 Fat: 1 Carbohydrates: 29 Sugar: 10 Fiber: 3 Protein: 3

 Pumpkin Gingerbread ~vegan option~ Fill your home with the smell of pumpkin, cinnamon, ginger and cloves this holiday season!

Check back tomorrow for some big news that I’m very excited to share with you!!!!