as you’ve possibly guessed by now I freaking LOVE choc mint… so yes I have created another raw dessert based on the two flavours. you could adjust flavour by using plain dark choc and raw cacao and add your own oil flavours etc or make a plain choc tart without the oil flavour!
For the decadent base:
1 and 1/2 cup of walnuts and almonds mix (process on high to make flour) do this step first add almond meal if needed
1 cup coconut flakes (you can use desiccated I just prefer flavour of flakes bizarre maybe..)
2-3 pinches himalayan salt
blend on high, adding 2-3tbsp rice malt syrup or coconut nectar whilst blending through top hole to ensure it blends with ingredients NOT just get stuck to sides
ensure mix is sticky and SMOOTH (I love a chunky base but for this recipe the entire tart is smooth, makes it a little special)
press mix into tart tins (you can make individual mini ones) OR into a larger cake tin lined with baking paper and set aside in fridge
Minty filling (best part)
1 block loving earth mint chocolate (you could use 1 1/2 to make more of this filling
2 tbsp raw cacao
2 tbsp coconut oil
melt choc, cacao and oil in heat proof bowl over hot water or in microwave
remove from heat and add pinch of himalayan salt, 1 tbsp rice malt syrup, 3 tbsp coconut butter (if you love choc like me you can use loving earths choc coconut butter does make a million times richer) 6 drops peppermint essential oil, 1/2 – 1 cup coconut cream. mix needs to be super smooth and thick so add coco cream accordingly.
add to base layer and store in fridge to set over night of for at least 1 hour if serving in day.
Decorating. Decorating. Decorating.
you can really use whatever you like, here are some ideas
- edible flowers
- mint leaves
- berries (always wash and DRY don’t put wet berries on your gorgeous slice as oil will slide)
- chopped nuts
- chocolate chopped or grated
Enjoy my loves,
Best tart to take to family dinners, soul sista catch ups or to simply bring out your creative and enjoy with YOU.