Mint Chocolate Tart

This dessert is basically “after eight” chocolate in tart form. With a delicious chocolate shortbread and mint and chocolate ganache filling, it’s perfect for the holidays!

Not too trickyNot too tricky Gluten free Wheat free Freezable recipe Kid recipe
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Preparation time

30 min

Cook time

12 min

Total time

42 minutes

Meal

  • vegan-desserts

Servings

10

Ingredients

Crust

  • 225g/2 cups almond flour
  • 30g/⅓ cup cacao powder
  • 3 tbsp coconut oil (solid)
  • 3 tbsp maple syrup
  • ¼ tsp Himalayan pink salt or sea salt

Mint Ganache Layer 

  • 150g/5 oz vegan-friendly white chocolate
  • 1 x 400ml can chilled coconut milk *see notes
  • 20 fresh mint leaves

Chocolate Ganache Layer

  • 100g (3.5) oz vegan-friendly dark chocolate
  • 1 x 400ml can chilled coconut milk *see notes
  • ½ tsp vanilla bean paste
  • Pinch sea salt

Garnish

  • 50g/1.75 oz vegan-friendly white chocolate, melted
  • 50g/1.75 oz vegan-friendly dark chocolate, melted
  • Fresh mint leaves

Instructions

  1. Preheat your oven to 175°C/350°F/Gas Mark 4.

Crust

  1. Lightly grease the base and sides of a 9.5″ tart tin with some coconut oil.
  2. In your food processor, combine the almond flour, cacao powder, coconut oil, maple syrup and salt until the ingredients stick together to form a dough.
  3. Evenly press the dough into the base and sides of the tart tin and use a fork to prick several holes into the base.
  4. Bake the crust for 10-12 minutes then allow to cool (do not remove the tart from the tin).

Mint ganache

  1. To make the mint ganache, place the white chocolate into a heat resistant bowl and melt over a double boiler.
  2. Add the melted white chocolate, chilled coconut milk and fresh mint leaves to your blender and blitz until smooth.
  3. Pass the blended mixture through a sieve and pour into the tart shell. Place in the fridge to set for at least 2 hours.

Chocolate ganache

  1. To make the chocolate ganache layer, add the coconut milk to a saucepan and bring to a simmer.
  2. Chop the chocolate and add it to a heat resistant bowl. Pour the hot coconut milk on top of the chocolate and stir. Add in the vanilla and salt and stir well until evenly combined.
  3. Pour the chocolate ganache on top of the set mint layer in the tart tin and gently tap the tin on your work surface to knock out any air bubbles. Allow to cool for about 10 minutes before transferring the tart to the fridge to set for 4 hours (or overnight).

Garnish

  1. Once set, remove the tart from the tart tin and garnish with melted dark and white chocolate, fresh mint leaves and grated chocolate. Store in an airtight container in the fridge.

Recipe notes
* Chilled coconut milk – refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can. 1 x 400ml can generally yields up to one cup of coconut cream, depending on the brand.

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