Malibu Rum Peach&Mango tarts (vegan)

Peach and mango…What an exotic,cooling and versatile flavor combination! You can use it for both savory and sweet recipes,smoothies,cream,ice cream and when you add a little bit of rum in it is a great cocktail or in this case,a curd!

Summer is almost there and I decided to make little tarts,to remember my childhood.  Going at the beach almost every day,To visit my grandfather’s village. A small village  in Sparta,so picturesque with such a great history!

Competing with the other kids,who is going to eat the most ice creams during the summer. When we were kids,my brother and I,used to buy fruit tarts and ice cream every summer! It’s something like an unwritten tradition in Greece,to eat tarts every summer. Sweet memories…I wish I could get into a time machine and turn the time back… Our only worry was to get our homework done,usually the last minute!

Luckily,my little precious,hyperactive daughter and I will go to Greece,this summer for a month.! I can’t wait to relive my childhood through her! How wonderful for her  it will be to experience a summer vacation in Greece for that long!

Back to tarts. I love tarts!  The crust is a perfect vessel. Sweet,savory or both! While I was truing to find a light version of curd,without all these eggs, I found this incredibly easy and delicious recipe,with some adjustments,though. It’s  really light and scrumptious! You take a bite and instinctively you close your eyes to enjoy it,like in the commercials. So refreshing,with the subtle taste of the coconut rum and the sugar is just enough to balance all the flavors and sweeten it.

Hope you will enjoy as much as we did!


Malibu Rum Peach&Mango tarts(vegan)

Ingredients for the curd:
  • 1 mango,diced and ripe
  • 3 peaches,peeled,diced and ripe
  • 4 tbsp sugar
  • 2 1/2 tsp cornstarch
  • 2 tbsp Malibu rum
  • 1 tbsp lemon juice
Ingredients for the pie crust:
  • 2 cup  coconut flour
  • ½ cup almond flour
  • ¼ cup virgin coconut oil, melted
  • 1 tbsp sugar
  • 1 tbsp vanilla extract
  • 4 tbsp banana,smashed

for the curd

Combine the peaches,mango  and sugar in a blender and puree until smooth. In a small bowl, whisk together the lemon juice and cornstarch until smooth; add to the peach-mango mixture. Puree until as smooth as possible.

Pour the mixture into a medium saucepan. Cook over medium heat until the mixture starts to boil. Stir frequently and cook a few more minutes or until it thickens. Add the Malibu rum and remove from heat. Let cool to room temperature. you can store it in an airtight food container in the fridge.

for the pie crust:

Pour all the ingredient into a food processor.Blend until a crumble is forming.


With your hands gather the crumble to form a ball of dough.It will stick and hold perfectly together.


Place the dough ball between plastic wraps.Press with your hand and then start rolling until thin about half an inch thickness.


Transfer onto a greased muffin tin. Bake at 350 F for 15 minutes or until golden brown.Cool down before removing the crust from the mould.




Chocolate,Pretzel almond butter balls

On Tuesday,I went shopping to the grocery store and I bought myself Pretzels. It’s something about them,that makes them so addictive and I am trying so desperately no to eat the whole pack! And then I remember an amazing recipe I found on make-happy,but instead  of peanut butter (which I personally dislike!),chocolate and pretzel bars.

What I love about almond butter is that  is not so fatty and less sticky in your mouth and it pairs wonderfully with orange. So,what I tried  to achieve was to accentuate the almond and orange flavor. The results were surprisingly amazing and my little treats were scrumptious! Even my picky husband was fond of them! It’s really hard to please a picky eater,and I am not talking about my little daughter,but my husband.

Chocolate,Pretzel almond butter balls

  • 1 1/2 cups gluten-free pretzels
  • 1/2 creamy almond butter
  • 2 tbsp honey
  • 1/8 tsp salt
  • 2 tbsp powdered sugar
  • 2 tbsp butter,softened
  • 1 cup semi-sweet chocolate chips
  • zest and juice from half orange
  • 1/2 tsp almond extract
  • 1/2 teaspoon orange blossom water (optional)

In a food processor,crush the pretzels into crumbs.


In a small bowl,combine almond butter,honey,almond extract,the zest,the juice ,the orange blossom water  and salt. Stir until all the ingredients are completely blended and smooth.


Add pretzel crumbs to almond butter mixture and mix thoroughly.

Add powdered sugar, mix well.

Line a wax paper on a tray or baking sheet.


Take a teaspoon of the mixture and gently form a little ball. if it’s sticky,wet your hands with cold water.

Place the almond butter balls into the refrigerator to chill for 30 minutes.

After the balls are chilled,prepare your chocolate. Pour the chocolate mix into a microwave safe bowl and microwave for 15 minutes and stir. if needed,microwave for additional 10 minutes until the chocolate is melted and smooth.

Place one almond butter ball into the melted chocolate and roll it around with a fork until completely coated. Remove it with the fork and place it back on the waxed paper.


when you are done coating the almond butter balls,return the waxed tray or baking sheet to the refrigerator and chill for another 30 minutes.


You can store them in an airtight container for a week.