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.