Mint Chocolate Tart Recipe

Introduction

This Mint Chocolate Tart is a luscious dessert combining rich dark chocolate with refreshing peppermint. Its buttery almond crust pairs perfectly with a creamy, mint-infused filling, making it an irresistible treat for any occasion.

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 topping)
• miniature dark chocolate chips (for topping)
• naturally colored sprinkles (for topping)

Instructions

1. Step 1: Line a 6-inch round springform pan with parchment paper or foil. Set aside.
2. Step 2: In a medium mixing bowl, combine the almond flour, coconut flour, and salt. Add the melted coconut oil, maple syrup, and vanilla extract, then mix well.
3. Step 3: Firmly press the crust mixture evenly into the bottom of the prepared springform pan.
4. Step 4: In a small saucepan over low heat, melt the dark chocolate chips with the coconut cream, stirring frequently until smooth and fully combined.
5. Step 5: Remove the saucepan from heat. Stir in the almond butter and peppermint flavoring until the filling is smooth.
6. Step 6: Pour the filling over the crust in the springform pan and spread evenly.
7. Step 7: Place the tart in the refrigerator to set overnight or for at least 4 hours.
8. Step 8: Just before serving, decorate the tart with shredded coconut, miniature dark chocolate chips, and naturally colored sprinkles as desired.

Tips & Variations

• Use high-quality dark chocolate for a richer flavor and smoother texture in the filling.
• If you prefer a stronger mint taste, adjust the peppermint flavoring to your liking, but add it gradually to avoid overpowering the chocolate.
• For a nut-free version, substitute the almond flour with oat flour and the almond butter with sunflower seed butter.
• Make sure to chill the tart thoroughly to ensure a firm and sliceable texture.

Storage

Store the tart in the refrigerator covered with plastic wrap or in an airtight container for up to 5 days. You can also slice and freeze portions, wrapped tightly, for up to 1 month. When ready to enjoy, thaw slices in the refrigerator for a few hours. This tart is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of coconut cream?

Yes, you can substitute coconut cream with heavy cream if you are not avoiding dairy. Keep in mind this will alter the flavor slightly but will still yield a creamy filling.

Is this tart gluten-free?

Yes, this tart is naturally gluten-free thanks to the almond and coconut flours used in the crust.

Mint Chocolate Tart Recipe

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★★★★★

4.9 from 116 reviews

This refreshing Mint Chocolate Tart features a crisp almond flour crust filled with a creamy, decadent mint-infused dark chocolate filling. Naturally sweetened with maple syrup and enhanced with coconut cream and peppermint flavoring, this no-bake dessert is perfect for chocolate lovers seeking a fresh and elegant treat. Topped with shredded coconut, miniature chocolate chips, and colorful sprinkles, it makes for a stunning and delicious indulgence.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

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*
• 1/2 cup unsweetened almond butter
• 4 oz dark chocolate chips (about 2/3 cup)
• 1/2 Tbsp peppermint flavoring**

Toppings

• 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 aluminum foil to prevent sticking and make removal of the tart easier.
2. Make the Crust: In a medium mixing bowl, combine the almond flour, coconut flour, and salt. Stir in the melted coconut oil, maple syrup, and vanilla extract until the mixture is well combined. Press the crust firmly and evenly into the bottom of the prepared springform pan to form a solid base.
3. Prepare the Filling: In a small saucepan over low heat, gently melt the dark chocolate chips together with the coconut cream, stirring frequently until smooth and fully melted. Remove the saucepan from heat and stir in the almond butter and peppermint flavoring until fully incorporated.
4. Assemble the Tart: Pour the chocolate and almond butter filling over the prepared crust, spreading it evenly to cover the base.
5. Set the Tart: Place the assembled tart in the refrigerator and chill overnight or for at least 4 hours until the filling is firm and set.
6. Decorate: Just before serving, garnish the tart with shredded coconut, miniature dark chocolate chips, and naturally colored sprinkles for a festive look.
7. Storage: Store the tart in the refrigerator. Alternatively, slice and keep portions in the freezer for longer preservation.

Notes

• *Coconut cream can be scooped from the top of a chilled can of full-fat coconut milk for best results.
• **Peppermint flavoring is a concentrated extract; adjust according to taste preferences.
• Pressing the crust firmly into the pan helps it hold together when sliced.
• Allow the tart to fully chill for optimal texture and flavor.
• Leftover slices can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 1 month.

Keywords: mint chocolate tart, almond flour crust, no-bake dessert, gluten free tart, peppermint chocolate, coconut cream dessert