HAPPY MOTHER'S DAY TO ALL BEAUTIFUL MOMS OUT THERE! On days like this, it is really hard to live 8000 km (5000 miles) away from my loving parents.

Nonetheless, I feel close to them every day.... and thanks to Skype we can see and talk to each other on a regular basis!

Next, to honoring my own mom, I am sending special love to my best friend and her newborn son (and my godchild), Nyo! Such a lovely bundle of joy who I hope to meet very soon. Once the bakery is all set up I am planning a short trip to Europe!

Are you a mommy too? Yes! Well, a virtual hug and lots of love are coming your way on this very second. Let's hope you can feel my virtual love ღ ღ ღ

Can't feel it yet? No worries, try my turmeric mango coconut superfood tartlets made with lots of love instead!

ღ ღ ღTURMERIC MANGO COCONUT SUPERFOOD TARTLETS ღ ღ ღ

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INGREDIENTS (makes 6 to 8 muffin cups)

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For the crust

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• 6 Medjool dates, pitted
• ½ cup unsalted raw almonds
• ¼ cup dried goji berries
• 2 tbsp extra-virgin coconut oil, melted
• 2-3 tbsp raw cacao powder
• Pinch of sea salt

For the mango coconut frosting

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• 1 to 1.5 cup freshly mixed coconut meat
• 1 large mango, peeled and pitted
• 2 tbsp extra-virgin coconut oil, melted
• 1-2 tsp fresh grated turmeric (or to taste)
• 1-2 tsp fresh grated ginger(or to taste)
• ½ lime, juice only
• 2 tbsp maple syrup (optional, I didn't use extra sweetener since it is mango season here so the mangoes are super sweet)

DIRECTIONS

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For the crust

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1. Pulse almonds in a blender or food processor for a few times to roughly break them up into smaller pieces.
2. Add all the other ingredients and blend until the mixture comes together.
3. Press the mixture firmly down into the cupcake mold and pop into the freezer while you make the coconut mango frosting.

For the mango coconut frosting

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1. Add fresh coconut meat and a little bit water to a blender. Process until you have the structure of small, sticky rice grains.
2. Then add all the other ingredients and process until a smooth paste. Taste and add more turmeric or ginger if needed.
3. Take the molds with the crust out of the freezer and top each cup with a thick layer of the mango-coconut mixture.
4. OPTIONAL: Top with flaked almonds and goji berries (or other superfoods you like).
5. Let set in the freezer for 30 min to 1 hour. I like them best when the mango frosting is just hardening, but the middle is still a little gooey. You can also store them in the freezer for longer periods. Allow the cups to thaw for 5 10 minutes before serving.

TO ALL MOMS OUT THERE HAPPY MOTHERS DAY ღ ღ ღ TO ALL THE REST HAPPY SUNDAY FUNDAY!

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1

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FYI: For green smoothie tips, tricks, and recipes, download my FREE green smoothie eBook HERE!

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