Because why just glow with cucumber salad when you can also strut into the room holding a tray of mocha tartlets, darling?
Balance is key: crisp, refreshing greens for your inner goddess, and rich chocolate-coffee decadence for your loud, caffeine-fueled alter ego.
This combo works harder than you on a Monday morning—hydration plus dessert, served cold and cool, just like your best mood swings.
We’re talking flavor fusion with flair, sass, and absolutely no dairy or guilt. You deserve food that multitasks—just like you.
So serve this and let them know: you’re health-conscious, fabulous, and not afraid of a tartlet.
Cucumber Salad with Mocha Tartlets
A fresh cucumber salad paired with dreamy mocha tartlets—vegan, bold, slightly chaotic, and unapologetically satisfying for queens who crave it all.
Ingredients
Cucumber Salad:
- 2 large cucumbers thinly sliced
- 1 tbsp lemon juice
- 1 tsp agave nectar
- ½ tsp sesame oil
Pinch sea salt
- 1 tbsp fresh mint finely chopped
- Mocha Tartlets:
- 1 cup rolled oats
- 1 cup almonds
- ¼ cup maple syrup
- ¼ cup coconut oil melted
- 1½ tbsp instant espresso powder
- ¾ cup vegan dark chocolate chips
- ½ cup full-fat coconut milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Cucumber Salad:
- Slice cucumbers into thin rounds or ribbons.
- Whisk lemon juice, agave, sesame oil, and salt in a bowl.
- Toss cucumbers in the dressing until well coated.
- Add chopped mint. Chill until ready to serve.
Mocha Tartlets:
- Preheat oven to 350°F (175°C).
- In a blender, pulse oats and almonds into a coarse meal.
- Add maple syrup, coconut oil, and ½ tbsp espresso powder.
- Blend into a dough-like crust.
- Press mixture into tartlet molds. Bake for 10 minutes. Cool.
- In a saucepan, heat coconut milk and rest of espresso powder.
- Pour hot milk over chocolate chips in a bowl. Let sit 1 minute.
- Stir until smooth. Add vanilla and salt.
- Spoon chocolate filling into crusts. Chill until set.
- Garnish with shaved almonds or a dusting of espresso powder.
Notes
📊 Nutritional Values (Per Serving)
Cucumber Salad:- Calories: 70
- Total Fat: 2g
- Saturated Fat: 0.3g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Calories: 260
- Total Fat: 17g
- Saturated Fat: 8g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
💪 Vitamins and Minerals (Per Serving)
Cucumber Salad:- Vitamin K: 21%
- Vitamin C: 10%
- Potassium: 6%
- Magnesium: 9%
- Iron: 11%
✨ Additional Notes & Tips
- Add crushed pistachios on the tartlets for bonus drama.
- The salad gets sassier after 15 minutes in the fridge.
- Use silicone tartlet molds if you’re over scrubbing pans.
- Skip dessert guilt; these tartlets are technically energy bars in heels.
- Leftovers? Label them “kale” and watch them stay untouched.
