Vegan Choc Mint Tart (Raw)

I am a sucker for any combination that involves cream, eggs and butter as I am sure many regular readers of this blog can attest to. But I am similarly fascinated with vegan baking and baking with alternative ingredients so I jumped at the chance to make this Vegan Choc Mint Tart when a friend showed me the recipe on enrichnutrition’s instagram feed.

The tart is a crust of almonds and dates, topped with a cashew and coconut cream chocolate mousse with a layer of cashew and coconut cream mint mousse and a layer of melted dark chocolate on top as the grand finale. To me the tart is a vegan version of the classic Peppermint Crisp Tart that we South Africans are so obsessed with.

I did tweak the recipe a bit and used half an avo in each of the mousse layers. Since I did not have rice malt syrup I used maple syrup but then discovered that the recipe would still be classified as vegan but can not be called raw as maple syrup is made from cooking down the sap collected from maple trees. (I have subsequently found this Rice Syrup on Faithful to Nature and does seem to be the same as Rice Malt Syrup). You could also use honey if it is suitable to your eating lifestyle.

You might find the almond crust to be slightly on the thick side compared the mousses so you could reduce the quantity by about 30 – 40g but I quite liked the thick layer. The chocolate topping is a 70% bitter chocolate so the tart is rich so only a small slice of the tart with satisfy all sweet cravings. You could use a milk chocolate or a combination of milk and dark if you prefer.

This Vegan Choc Mint Tart is great for a party where you want to serve something vegan. I am convinced all the non vegans will enjoy this as well. Serve it sliced in bars and it is best eaten within a day or two. I stored left over tart in the freezer. Enjoy!

Yum

Vegan Choc Mint Tart (Raw)

Ingredients

Almond cookie base:
270g raw almonds
6 dates
1 tbsp coconut oil
Chocolate layer:
75g raw cashews, soaked overnight
½ avocado
2 tbsp raw cacao
2 tbsp rice syrup or maple syrup or honey
2 tbsp solid coconut milk (the top part of a can of coconut milk that has been chilled overnight)
1 tbsp coconut water (from the water underneath the solid coconut milk from a can of coconut milk that has been chilled overnight
pinch of salt
Mint layer:
75g raw cashews, soaked overnight
½ avocado
2 tbsp solid coconut milk (the top part of a can of coconut milk that has been chilled overnight)
1 tbsp coconut water (from the water underneath the solid coconut milk from a can of coconut milk that has been chilled overnight
1/2 tsp peppermint extract (more to taste)
pinch of salt
Choc topping:
150g dark or milk (or combo of both) vegan chocolate, melted

Instructions

Line a 20cm x 20cm square baking tin with cling wrap
Pit the dates and soak them in water
Blend almonds in a food processor until they resemble a fine flour-like texture
Add the soaked dates and coconut oil and blend until sticky and crumbly
Spoon into the tin, firmly press down and place in freezer for 30 minutes
Combine all the ingredients for the chocolate layer in a high speed blender and blend until smooth and creamy
Spread on top of the base and place back in the freezer for 15 minutes
Combine all the ingredients for the mint layer in a high speed blender and blend until smooth and creamy
Spread on top of the chocolate layer and place back in the freezer for at least 2 hours
Remove from the freezer and spread the melted chocolate on top
Place in the freezer for at least another 30 minutes
Remove from the freezer, carefully take the frozen layers out of the tin and slice into small bars
Adapted from enrichnutrition (instagram)

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https://heinstirred.com/vegan-choc-mint-tart-raw/

A few of my other favourite vegan recipes :

Vegan Caramel