April 21, 2013

Vegan Chocolate and Mint Tart Pie Recipe


As you can see from the photo above, this is one beautiful-looking tart/pie. Not only is it pretty, but it is also amazingly delicious! I tried to use mostly natural ingredients to ensure that it is as healthy as possible and have avoided adding processed sugars. Although, I have used melted dark chocolate... but we can all eat dark chocolate once in a while! When I was little I loved after dinner mints and have missed them since I became vegan. However, a few months ago, Jerome and I found a vegan version at the shops and bought them. We were so excited that we ate the whole box on the way home. We felt guilty and ashamed as we looked at our sticky chocolate-covered hands. So, my after dinner mint fetish has inspired this delicious no-bake vegan mint and chocolate tart. 

This is a great dessert to serve chilled at dinner parties or birthday parties. It can replace an ice cream cake or chilled cheesecake. There a few things I love about this tart. Firstly, the base is so amazingly chewy and decadent. By looking at the ingredients you may think that it seems a bit boring, but believe me, it is delicious! Secondly, it uses easy-to-find and natural ingredients. It is nearly a guilt-free treat! Lastly, the flavour is so intensely peppermint. If you love mint then you will love this. You can adjust the minty-ness as desired to your own taste. I hope you all love this as much as we do :)


serves 12

Base:
   200g dried dates
   ½ cup shredded unsweetened coconut
   ½ cup raw cashews
   1 teaspoon vanilla essence (to taste)

Peppermint Layer:
   1 ½ cups (375ml) coconut cream
   1 ¾ cups shredded unsweetened coconut
   1 teaspoon peppermint extract (to taste)
   2 tablespoons (40ml) maple syrup
   2 drops green colouring (optional)*

Chocolate Layer:
   1 cup (250ml) coconut cream
   ½ cup shredded unsweetened coconut
   115g dark chocolate (70% cocoa), melted

  1. Spray oil a quiche tart tin.
  2. Make the base: Add all base ingredients to a processor and process for 1 minute or so until combined and sticky. Spoon it into the tart tin and press down firmly to flatten it into a nice tightly-packed flat base and press it into the edges of the tin. Set aside.
  3. Make the peppermint layer: Add all peppermint layer ingredients to processor and blend until combined. Blend until completely smooth with a high-speed blender if desired or blend it until just combined for a rough coconuty texture. Add the maple syrup and peppermint essence to taste. Adjust as desired. 
  4. Pour the peppermint layer onto the base in the tart tin. Smooth with a spoon for an even layer. Lightly bang the tin a couple of times on the counter to allow the mixture to fill the corners.
  5. Place the tin in the freezer for 30 minutes or so until the peppermint layer is firm. In the meantime:
  6. Make the chocolate layer: Add all chocolate layer ingredients to processor and process until combined. Blend until completely smooth with a high-speed blender if desired or until just combined for a rough coconuty texture. Taste and add more melted chocolate if desired.
  7. Once the peppermint layer has firmed in the freezer, pour the chocolate layer on top and spread it with a spoon into a smooth even layer. Make sure it has evenly covered the peppermint layer and has filled the corners.
  8. Place in the freezer for 1 hour or so until firm. Place a skewer or knife into the centre of the tart to ensure all layers have set.
  9. Take out of the freezer and remove the tart from the tart tin. With a really sharp knife, carefully slice it into 12 slices and serve immediately. Enjoy!

  • *The green colouring is optional. If you cannot find a vegan or organic colouring at your local supermarket then you can always boil or process spinach or kale. This is a really great method to make your own natural food colouring and does not add any flavour! Or you could always use a 'Chlorophyll' supplement which should be available at your local health food store. Chlorophyll is the green pigment present in all green plants to carry out the process of photosynthesis. I know, sounds exciting! Another method is to add spirulina powder. Or as a last resort, you can always buy natural food colouring online!

The nutrition information above is an approximate guideline. On a good note, one slice of our chocolate and mint tart will give you a quarter of your recommended daily intake of iron! hehe.

24 comments :

  1. Wow, that looks amazing. Definitely making this. I'm so happy that you don't use silken tofu for the filling, because I can't get that in my town.

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    1. Hi Natasha,
      Oh thanks! Tell me how it goes. I hope you love it :)

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  2. that looks soo delicious! <3 But I am not able to eat dried fruits because of my sorbitol intolerance. So, do you have any suggestions what I can use instead? :(

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    1. Hi Nathalie! Oh that is too bad. You could always do a simple short crust pastry on the bottom or press down a thin layer of cookie dough? That might be delicious hehe. :)

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  3. Hi Madison, thank you so much! I am going to try this for my boyfriends birthday. :) lots of love from Germany!

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  4. Waw, Madison: you have created a real masterpiece here! Congrats!

    I will make this recipe in smaller 10 cm dimater tartlets: ooh yeah! MMMMMMMMMMM!

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    1. Hi Sophie! Oh thank you so much. I hope you enjoy it :)

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  5. Hi Madison, can you buy shredded unsweetened coconut? All I can find is desiccated :(

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    1. Hi Phoebe,
      I can purchase both from Woolworths and Coles (Australia). If you are in Australia you should be able to find it there? It is normally in the dried fruit section or the baking section! Thanks :)

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  6. Love this! Mint makes it feel like you are eating a dessert and it's light at the same time : )

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  7. This was so good! Thanks

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    1. I am glad. Thank you for your comment :)

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  8. I really enjoyed this and so easy to make!

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    1. Thanks Sarah! I am glad that you enjoyed it :)

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  9. This looks so delicious (and pretty!) - I will have to try it out next time I need to make a dessert!
    I've just discovered your blog and it's great - can't wait to try out some of your recipes!

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    1. Hi Liz! Oh yay. Please tell me how it goes. I hope you love it :)

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  10. I made this today and it is so so so good! I left the shredded coconut out of the chocolate layer because I felt there was enough in the other two layers and used raw cacao dark chocolate for an even more guilt-free experience. Will absolutely make this again!

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    1. Hi Stephy! I am so glad that you enjoyed it :)

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