Mint Chocolate Tart Recipe

Introduction

This Mint Chocolate Tart combines creamy almond butter and rich dark chocolate with refreshing peppermint flavor. It’s a delightful no-bake dessert that’s perfect for holidays or anytime you crave a cool, chocolatey treat.

Ingredients

• 1 1/2 cups blanched almond flour (145g)
• 2 Tbsp coconut flour (14g)
• 1/4 tsp salt
• 1/4 cup melted coconut oil
• 1 Tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup coconut cream*
• 1/2 cup unsweetened almond butter
• 4 oz dark chocolate chips (about 2/3 cup)
• 1/2 Tbsp peppermint flavoring**
• shredded coconut (for decorating)
• miniature dark chocolate chips (for decorating)
• naturally colored sprinkles (for decorating)

Instructions

1. Step 1: Line a 6-inch round springform pan with parchment paper or foil and set aside.
2. Step 2: In a medium bowl, combine almond flour, coconut flour, and salt. Stir in melted coconut oil, maple syrup, and vanilla extract until the mixture comes together. Press the crust mixture firmly into the bottom of the prepared pan.
3. Step 3: In a small saucepan over low heat, melt the dark chocolate chips and coconut cream together, stirring frequently until smooth and fully combined.
4. Step 4: Remove the saucepan from heat. Stir in the almond butter and peppermint flavoring until the filling is smooth. Pour filling evenly over the crust in the pan.
5. Step 5: Refrigerate the tart overnight or for at least 4 hours to allow it to set firmly.
6. Step 6: Before serving, decorate the tart with shredded coconut, miniature chocolate chips, and naturally colored sprinkles as desired.

Tips & Variations

• Use full-fat coconut cream for a richer filling; refrigerate a can of coconut milk overnight and scoop the thick cream off the top.
• Substitute peppermint extract for peppermint flavoring if you prefer, but start with less to avoid overpowering the tart.
• Gluten-free and dairy-free, this tart is great for special diets.

Storage

Store the tart in the refrigerator for up to 5 days. To keep slices longer, freeze them in an airtight container for up to 1 month. Thaw in the fridge before serving. Reheat is not recommended as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of coconut cream?

Coconut cream provides a non-dairy, firm texture and subtle flavor. Using regular cream will alter the flavor and may result in a softer filling that needs adjustment in chilling time.

How do I prevent the crust from being too crumbly?

Make sure to press the crust firmly and evenly into the pan. Using melted coconut oil helps bind the flours together for a more cohesive crust.

Mint Chocolate Tart Recipe

Print Recipe

★★★★★

4.4 from 273 reviews

This Mint Chocolate Tart is a rich, indulgent dessert featuring a nutty almond and coconut flour crust, topped with a creamy peppermint-infused chocolate filling. Perfectly chilled and decorated with shredded coconut, miniature chocolate chips, and colorful sprinkles, it offers a refreshing blend of mint and chocolate flavors in a gluten-free, vegan-friendly treat.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free, Vegan

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups blanched almond flour (145g)
• 2 Tbsp coconut flour (14g)
• 1/4 tsp salt
• 1/4 cup melted coconut oil
• 1 Tbsp maple syrup
• 1 tsp vanilla extract

Filling

• 1 cup coconut cream (about 240ml)
• 1/2 cup unsweetened almond butter (approx. 128g)
• 4 oz dark chocolate chips (about 2/3 cup or 113g)
• 1/2 Tbsp peppermint flavoring

Decoration

• Shredded coconut
• Miniature dark chocolate chips
• Naturally colored sprinkles

Instructions

1. Prepare the pan: Line a 6-inch round springform pan with parchment paper or foil to prevent sticking and make removal easy. Set aside.
2. Make the crust: In a medium bowl, combine blanched almond flour, coconut flour, and salt. Add melted coconut oil, maple syrup, and vanilla extract. Mix thoroughly until combined, then press the mixture firmly and evenly into the bottom of the prepared springform pan to form the crust.
3. Prepare the filling: In a small saucepan over low heat, melt the dark chocolate chips together with the coconut cream. Stir frequently to ensure the chocolate melts completely without burning. Remove the saucepan from heat and stir in the unsweetened almond butter and peppermint flavoring until smooth and creamy.
4. Assemble the tart: Pour the chocolate and peppermint filling evenly over the crust in the springform pan, smoothing the top with a spatula.
5. Chill to set: Place the tart in the refrigerator and chill overnight or for at least 4 hours to allow the filling to firm up properly.
6. Decorate: Just before serving, sprinkle shredded coconut, miniature dark chocolate chips, and naturally colored sprinkles on top for an appealing finish.
7. Storage: Store any leftovers in the refrigerator to keep fresh or slice and freeze for longer preservation. Allow frozen slices to thaw slightly before serving.

Notes

• Use full-fat coconut cream from a chilled can for the best creamy texture.
• If peppermint flavoring is unavailable, peppermint extract or oils can be used but reduce quantity as they are more concentrated.
• This tart is best served chilled to maintain its shape and texture.
• For an extra crunch, add chopped nuts to the crust mixture.
• Ensure dark chocolate chips are dairy-free if making vegan-friendly tart.
• Allow tart to set completely in the fridge to avoid a runny filling.

Keywords: Mint chocolate tart, gluten free tart, vegan dessert, almond flour crust, peppermint chocolate dessert