Just a few more days til Valentine’s Day and if you’re looking for something special to make then this GLUTEN-FREE DARK CHOCOLATE MINT TART will truly melt your loved one’s hearts (pun intended!). This is made with wholesome ingredients like almond flour, coconut milk, and pure maple syrup which means that not only is it delicious, it’s also friendlier to your hips! The is one of the 65 family-loved recipes from my HEALTHY COOKING MADE EASY E-BOOK and it’s been such a favorite of my readers–for good reason!
KEY INGREDIENTS in this GLUTEN-FREE DARK CHOCOLATE MINT TART
ALMOND FLOUR – a gluten-free alternative to your regular flour which is just ground almonds. This will be the base of the crust and it adds protein into this decadent dessert. I would ideally go for the blanched almond flour for most of my baked treats but for this recipe you can go with whatever almond flour is available.
RAW CACAO OR UNSWEETENED COCOA POWDER – Raw cacao is most ideal but you can also sub it with just your regular unsweetened cocoa powder. Raw cacao is made from fermented, not roasted or dried cacao beans, which means most of its antioxidants stay intact. A proven immunity and mood booster so this is the chocolate that you can happily include in your diet.
COCONUT MILK – for the filling, I used canned coconut milk (13 oz). Go for the full-fat coconut milk and make sure to read the labels. It should just have coconut and a little water in it and no other additives or artificial sugars. And no, you won’t taste the coconut in this tart since the dark chocolate is quite overpowering and will mask any coconut flavor.
DARK CHOCOLATE – I used a mix of 50% and 70% dark chocolate. I just find that it’s not as bitter as when you use all 70% chocolate especially that I only add a small amount of sweetener in this recipe. You can also go for all 50% bittersweet dark chocolate. I love the Lindt brand for most of my baked treats, but any other high-quality dark chocolate should do.
PURE MAPLE SYRUP – You know it’s pure because the the ingredient label only says 100% maple, no sugars or other artificial ingredients. You can sub this ingredient with pure honey.
MINT ESSENCE – It won’t be a mint tart after all if there’s no mint!
CAN I SUB THE COCONUT MILK WITH OTHER MILK?
Yes can do! If you don’t have any dairy sensitivities, then you can use your regular milk or cream, although the consistency of the filling might be thinner and may take longer time to set.
CAN YOU MAKE THIS AHEAD AND IS IT FREEZE-FRIENDLY?
Absolutely! In fact it’s best to make this the night before of serving since you need the filling to set. But if making on the day, you’ll need a few hours or so to let it chill in the fridge. I have tried freezing leftovers as well and slicing them into portions and storing in an airtight container. In that way, I just thaw a slice or two instead of thawing the entire tart if I need a bite.
WHAT TOPPINGS CAN I ADD?
The sky is the limit my friend! Fresh berries are my favorites and some chocolate shavings too for that extra special touch. You can also dust the top with raw cacao or cocoa powder right before you add your toppings.
Ingredients
CRUST
- 2 cups almond flour
- 1/4 cup coconut oil melted
- 1/4 cup raw cacao or unsweetened cocoa powder
- 3 tablespoons pure maple syrup
- 1/4 teaspoon sea salt
FILLING
- 1 1/2 cups full-fat coconut milk
- 300 grams dark chocolate mix of 50 and 70%
- 1 teaspoon pure vanilla extract
- 1 teaspoon mint essence
- 1 teaspoon espresso powder
- 1/4 teaspoon sea salt
Instructions
- Preheat your oven to 175 degrees Celsius / 347 degrees Fahrenheit.
- In a bowl, mix all the crust ingredients and then transfer to a pie dish, pressing the crust firmly with a spoon or your hands. Bake for 10-12 minutes until it’s firm and a little browned. Set aside while you make the filling.
- Place the dark chocolate in a large heat-proof bowl. In a saucepan, heat milk until it’s steaming but not boiling. Pour the heated milk into the chocolate. Let it sit for 3 minutes and then start stirring with a spoon or spatula. Add the vanilla, mint essence, espresso powder and salt. Whisk until all the dark chocolate is melted and the mixture is smooth and glossy.
- Pour the filling into the crust. Chill for 1-2 hours until set. Top with your favorite fresh berries. To serve, dip a knife into hot water and wipe with a towel so it slices cleanly into the tart. Store the tart in the fridge for up to 4 days or in the freezer for longer.
Nutrition
OTHER GLUTEN-FREE RECIPES YOU WILL LOVE
PALEO CHOCOLATE BROWNIE COOKIES
SUPER-MOIST PALEO CHOCOLATE CAKE
If you do try this PALEO DARK CHOCOLATE MINT TART, do let me know and leave your feedback below. May you enjoy it at your heart’s content!
Much love,
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