Recipe
Who says all decadent desserts need to be made in an oven? These no-bake mint chocolate tarts layer naturally sweet, nutty bases with creamy, dreamy chocolate filling and a sprinkle of mint crunch for texture — all set in the freezer for fuss-free indulgence.
You will need
Serves 10
For the tart base:
- 1 cup almonds
- 3/4 cup pitted dates
- 1 tablespoon 100% cacao powder
- Pinch of salt
For the filling:
- 45g mint chocolate*
- 80g dark baking chocolate*
- 400ml coconut cream
- 1 teaspoon extra virgin olive oil
- Pinch of salt
To serve:
- 120g mint crunch chocolate, roughly chopped*
- Plant-based cream, whipped to stiff peaks
Recipe: Simon Toohey
Directions
10 mins to prep
10 mins to cook
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Step 1
For the tart base, blend all ingredients together. The mixture should be a little sticky, so you may need to add in a splash of water if it feels a little dry. Press the mixture into individual tart moulds, preferably with springform bottoms.
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Step 2
Melt the mint and dark chocolate using the double boiler method, then stir in the coconut cream, olive oil and salt until smooth. Pour into your tart shells, then put them into the freezer to set for 3 to 5 hours.
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Step 3
Once set, remove from the moulds and move to your serving tray. Add a spoonful of plant-based cream on top of each tart and garnish with a generous sprinkle of the chopped mint crunch chocolate.
Hot tip!
We used Pana Organic dark baking chocolate and choc mint crunch for these tarts, which can be found in supermarkets nationally.
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Recipe: Simon Toohey
