Name: Mint Chocolate Tart (Paleo, Vegan, No-Bake) Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 25 min
Cuisine: Vegan
Ingredients: 1 ½ cups blanched almond flour (145g); 2 Tbsp coconut flour (14g); ¼ tsp salt; ¼ cup melted coconut oil; 1 Tbsp maple syrup; 1 tsp vanilla extract; 1 cup coconut cream*; ½ cup unsweetened almond butter; 4 oz dark chocolate chips (about ⅔ cup); ½ Tbsp peppermint flavoring**; Shredded coconut; Miniature dark chocolate chips; Naturally colored sprinkles

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Introduction

This Mint Chocolate Tart combines rich, creamy chocolate with refreshing peppermint for a delightful no-bake dessert. Perfectly paleo and vegan, it’s an easy treat to prepare ahead and impress your guests with its smooth texture and vibrant flavors.

A close-up of a two-layer dessert square on a white plate, set on a white marbled surface. The bottom layer is a thick, crumbly pale vanilla base with a soft texture. Above it, a thick, smooth dark chocolate layer with visible creamy ridges from slicing stands tall. The top of the chocolate layer is decorated with small festive candy sprinkles in red, green, white, and tiny dark chocolate chips scattered around the plate. In the background, more dessert pieces rest on a white plate and a wooden cutting board is visible out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups blanched almond flour (145g)
2 Tbsp coconut flour (14g)
¼ tsp salt
¼ cup melted coconut oil
1 Tbsp maple syrup
1 tsp vanilla extract
1 cup coconut cream*
½ cup unsweetened almond butter
4 oz dark chocolate chips (about &frac23; cup)
½ Tbsp peppermint flavoring**
Optional toppings: shredded coconut, miniature dark chocolate chips, naturally colored sprinkles

Instructions

Step 1: Line a 6-inch round springform pan with parchment paper or foil, then set it aside.
Step 2: In a medium bowl, combine the almond flour, coconut flour, and salt. Add the melted coconut oil, maple syrup, and vanilla extract, mixing until fully incorporated.
Step 3: Firmly press the crust mixture evenly into the bottom of the prepared springform pan.
Step 4: In a small saucepan over low heat, melt the dark chocolate chips and coconut cream together, stirring frequently until smooth and fully melted.
Step 5: Remove the saucepan from heat and stir in the almond butter and peppermint flavoring until the mixture is smooth and well combined.
Step 6: Pour the chocolate filling over the crust in the springform pan, smoothing the top with a spatula.
Step 7: Refrigerate the tart overnight, or for at least 4 hours, until fully set.
Step 8: Just before serving, decorate with shredded coconut, miniature chocolate chips, or sprinkles if desired.

Tips & Variations

Use full-fat coconut cream for a richer, creamier filling.
Swap peppermint flavoring with fresh mint extract or crushed fresh mint leaves for a natural twist.
Add a pinch of sea salt on top before chilling to enhance the chocolate flavor.
For a nut-free option, substitute almond flour with sunflower seed flour and use sunflower seed butter instead of almond butter.

Storage

Store the tart in the refrigerator for up to 5 days to keep it fresh. For longer storage, slice the tart and freeze the pieces in an airtight container for up to 2 months. Allow frozen slices to thaw in the fridge for about 30 minutes before serving. Reheating is not necessary as this is a chilled, no-bake dessert.

How to Serve

A round chocolate cake is placed on a light wooden cutting board on a white marbled texture surface. The cake has one smooth layer of dark chocolate frosting on top, with a glossy and slightly textured finish. It is cut into seven slices, with two smaller slices and five larger ones. The top of the cake is decorated with small round sprinkles in red, green, and white colors, scattered alongside white shredded coconut flakes and dark chocolate chips, mostly covering some slices and the edges. Around the board, some loose sprinkles and chocolate chips are scattered, and a white cloth is draped to the side. In the background, a white bowl with more colorful sprinkles is partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of vegan dark chocolate chips?

Yes, you can use regular dark chocolate if you don’t need to keep the tart vegan. Just ensure it has a high cocoa content for the best flavor.

What can I substitute for peppermint flavoring?

If you don’t have peppermint flavoring, you can use fresh mint extract or finely chopped fresh mint leaves. Start with a small amount and adjust to taste, as fresh mint can be more subtle.