Project: Vegan Mint Chocolate Tart

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voor Nederlandse
45 gr rolled oats
30 gr almondflour
3 tbsp. agave or maple or other sugar of choice
2-3 tbsp. melted coconut oil (30 - 45 gr)

100 gr soaked cashewnuts of 4 hours+
100 ml coconut- or ricemilk
50 gr melted cooconutoil
4 tbsp. agave or maple or other sugar of choice
2 tbsp. cacaopowder + 2 melted dark chocolate blocks (optional)
1-2 Fishersman Friends (powder form)

my favourite sugar free chocolate bar
my favorite cold/bad breath
Here I`ve used accidentally 3 to 5 tbsp. melted coconut instead of the described 2 to 3 but thank goodness it turned out well! The crust has a more smooth cookie texture than the supposedly crumbly crust exterior.
What color has mint? In commercial/food styling cases it`s usually light green and you might have heard or seen it before and it`s called: mintgreen! I want to make my mint hearts subtlety mintgreen with... matcha! Since I don`t have green food coloring I`ve decided to use a bit of matcha to show off greenness. This is of course optional because you can totally leave the mint hearts blanc. If you do use matcha just use a little bit since matcha has a strong taste on it`s own too.
first ➽ mint then ➽ chocolate
Popping out the good stuff!

Here`s a dollop coconut cream (from coconut milk) to replace lactose allergies and to be vegan friendly!
Alias mint chocolate - origin from Scotland since 1962 but my vegan mint chocolate is so 2019.
The Steps
make crust
1.Preheat oven to 180°C and get yourself a Ø 12 cm tart tin, pan or
2. In the foodprocessor blits the rolled oats along with the almond flour finely. Add the agave and the melted coconut oil to form a crumbly, sticky dough that looks like uncooked granola. Scoop the dough in the tart tin and press it down with a spoon to form a tart shell. Poke a few holes in the bottom and bake for 15-17 min until golden brown. Set aside and cool.

make filling (mint)
1. Add everything for the filling EXCEPT for the cacaopowder and chocolate - in the blender and pulse and blend into a smooth mixture.
2. Pour around 1/4 of the mint-mixture in silicon shapes and let it freeze for at least 1 hour or overnight ideally.

make filling (chocolate)
1. Now you should have the remaining 3/4 of those mint-mixture left. Add the cacao powder + melted chocolate and blend again until everything is combined and smooth. Pour this in the pre-baked tart shell and let the tart freeze for at least 2 hours or overnight.
2. When everything is set you may start decorate your tart. Begin with popping out the mint-hearts from the silicon moulds. You can also add coconut cream as whipped cream replacement and finally you may add some mint leaves.


  1. Hello! I've been following your work since I saw your shop on Gaia almost 10 years ago, and I just wanted to let you know that it always makes me feel so happy and cozy to read it. Thank you for giving us a peek into your life!

    1. Hiiiii! What a long and determined follower, thank you for being here all the time c:

  2. ooh can you get coconut cream from coconut milk? Do you just swipe up the more solid parts of the coconut milk and it's the same thing as coconut cream? I needed coconut cream for a recipe recently and surprisingly, it was more difficult to find than I thought it'd be, but it was pretty easy to find coconut milk. I ended up finding a can of coconut cream as well as a packet of powdered coconut cream that could be mixed with water to create the cream. Anywho, your tart looks as delicious as all your baked goods do, I'm loving the rustic vibes, and the matcha mint hearts are so perfect! -Audrey | Brunch at Audrey's

    1. Yessss! Get the most fattiest coconut milk in can so no light version and place the coconut milk 12+ hours in the fridge. Then open the can (caution: don't shake it) and you should end up with a yogurt texture or not so watery coconut milk anymore on top. Scoop this top layer carefully with a spoon and ét voilà you have coconut cream! You can add sugar if you want to sweeten it c:
      Let me know if it worked! Xx


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