Vegan Chocolate Mint Cream Tarts
These tarts are simple yet elegant. Chocolate and mint is one of my favorite flavor combinations. We use food-grade peppermint essential oil to achieve a lovely mint flavor, but you can use mint extract instead. Moringa powder is used as a natural superfood color to create a pastel-green color in the mint cream filling.
What You’ll Need
Cacao Coconut Crust
- Soaked and dehydrated almonds
- Medium-shred unsweetened dried coconut
- Cacao powder
- Powdered coconut sugar
- Chopped and melted cacao butter
- Coconut nectar
- Vanilla extract
Mint Cream
- Raw cashews, soaked for 2 hours and rinsed
- Almond Milk
- Coconut nectar
- Sunflower lecithin powder (optional)
- Moringa powder
- Food-grade peppermint essential oil
- Vanilla extract
- Chopped and melted cacao butter
Assembly
- Enrobing Dark Chocolate
- Chopped cacao butter
- Chopped cacao paste
- Coconut nectar
- Vanilla extract
Chocolate Mint Cream Tarts
Ingredients
- Cacao Coconut Crust
- 1 cup 130 g soaked and dehydrated almonds
- 1 cup 80 g medium-shred unsweetened dried coconut
- ¼ cup + 2 tbsp - 36 g cacao powder
- 2 tbsp 18 g powdered coconut sugar
- 3 tbsp 37.5 g chopped and melted cacao butter
- 2 tbsp 30 ml coconut nectar
- 10 drops vanilla extract - Medicine Flower brand preferred
- Mint Cream
- 1 cup 140 g raw cashews, soaked for 2 hours and rinsed
- ½ cup 120 ml Almond Milk
- ¼ cup 60 ml coconut nectar
- 1½ tsp scant 4 ml sunflower lecithin powder (optional)
- 1 tbsp 6 g moringa powder (for color and nutrition boost)
- 10 drops food-grade peppermint essential oil
- 6 drops vanilla extract - Medicine Flower brand preferred
- 2 tbsp 25 g chopped and melted cacao butter
- Assembly
- ½ batch Enrobing Dark Chocolate
- ¼ cup 50 g chopped cacao butter
- ¾ cup 150 g chopped cacao paste
- 3 tbsp 45 ml coconut nectar
- 12 drops vanilla extract - Medicine Flower brand preferred
Instructions
- CACAO COCONUT CRUST
- In a food processor, process the almonds, coconut, cacao powder and powdered coconut sugar together until the mixture resembles coarse flour. Add the melted cacao butter, coconut nectar and vanilla, and process again until the mixture starts sticking together. Do not overprocess the mixture, or you will start to release too many oils from the almonds and coconut.
- Using your fingers, divide the crust mixture equally among three 4-inch (10-cm) round tart pans with a removable bottom and use a small spoon to even out the bottom of each crust. Set them aside at room temperature while you make the filling.
- MINT CREAM
- In a blender, blend together the cashews, almond milk, coconut nectar, sunflower lecithin (if using), moringa powder, peppermint essential oil and vanilla until smooth. Add the melted cacao butter and blend again until well combined. Pour the mint cream into each tart pan and gently pat the tart pans on the counter to remove any air bubbles.
- ENROBING DARK CHOCOLATE
- In a stainless steel or heatproof glass bowl, combine the cacao butter and cacao paste and melt them down using the bowl over bowl method, being careful not to burn the chocolate. While the bowl is still over the heat, add the coconut nectar and vanilla and stir until combined.
- Remove the bowl from the heat and let the chocolate sit at room temperature for 15 minutes to cool. If you use it while it is still hot, the recipe you’re enrobing will melt. Transfer the chocolate to a small bowl for enrobing. To remelt the chocolate, follow the instructions for the bowl over bowl method.
- ASSEMBLY
- Make or melt the enrobing dark chocolate and transfer the melted chocolate to a squeeze bottle or piping bag for decorating. If using a piping bag, cut a small hole on the end of the tip. Create horizontal lines a scant ¼ inch (6 mm) apart on top of the mint filling. Using a toothpick, run the toothpick through the horizontal lines vertically, going in opposite directions, to create a beautiful design.
- Chill the tarts in the freezer for a minimum of 4 hours. Thaw at room temperature for 30 minutes, slice and serve. Store in the fridge for 5 days or in the freezer for up to 1 month.
Equipment
Notes
Reprinted with permission from The Art of Raw Desserts by Crystal Bonnet. Page Street Publishing Co. 2022. Photo credit: Crystal Bonnet. Click here to order a copy.
About the Cookbook
Get ready to take your raw dessert game to the next level with this collection of insanely delicious and nutrient-packed vegan recipes. Professional raw chef and culinary instructor Crystal Bonnet shows you how to make plant-based treats with fresh, creative flavors―from earthy lavender truffles to refreshing mint cream tarts. Her straightforward directions make it easy to create fluffy cakes, gooey brownies and perfectly creamy chocolates using your dehydrator, freezer and other conventions of the raw kitchen. From beloved classics to desserts you never thought could be enjoyed raw, here are just some of the delectable recipes you’ll find:
- Three-Layer Tiramisu Cake
- Chocolate Mousse Cake with Cherry Jam
- Blackberry Ginger Lime Zebra Cheesecake
- Pecan Pie with Rosemary and Orange
- Banana Cream Pie with Gingerbread Crust
- Mocha Donuts with Espresso Glaze
- Lemon Poppy Seed Coconut Shortbread Cookies
- Strawberry Rose Pistachio Cream Slice
- Double Chocolate Red Velvet Brownies
- Hawaiian Sunshine Crumble Squares
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Connect with Crystal on Instagram and at CrystalDawnCulinary.com.
