Gluten-Free Dark Chocolate Mint Tart
Servings: 8 people
Calories: 554kcal
A rich, decadent, yet guilt-free chocolate mint tart made non-dairy and gluten-free.
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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
Sodium: 160mg | Calcium: 106mg | Vitamin C: 1mg | Vitamin A: 15IU | Sugar: 15g | Fiber: 8g | Potassium: 425mg | Cholesterol: 1mg | Calories: 554kcal | Trans Fat: 1g | Saturated Fat: 24g | Fat: 46g | Protein: 10g | Carbohydrates: 31g | Iron: 7mg
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