Vegan Mint Chocolate Tart (Gluten Free)
Were you ever a fan of “After-Eight” chocolate mint thins? They used to be one of my favourite “fancy” chocolate treats growing up. Chocolate and mint have always been an incredible combo in my books, the cool refreshing menthol flavour complimented by rich dark chocolate. Its a flavour combination that’s wildly underrated, but also, can be difficult to get just right. This vegan mint chocolate tart along with these chocolate mint slices, get that balance just right!
What to expect from this recipe
- Sometimes store bought mint flavoured chocolate can taste overpowering and artificial. That’s why this recipe uses only REAL mint leaves for both colour and flavour, so it’s not necessary to use any artificial flavours or food colourings.
- I know that a cake like this can appear to look extravagant and complicated to make, but honestly, this vegan chocolate tart is so EASY to make. There are very few steps to the tart, and the recipe is suitable for bakers of all levels of experience.
- The recipe is free from gluten and can also be adapted to be nut-free!
- The perfect vegan dessert to impress your family around the holiday table.
Ingredients to make a chocolate mint tart
Almond flour/ground almonds: For the crust of the tart, almond flour gives a delicious nutty flavour while keeping the tart gluten-free.
Cacao powder: For a chocolatey base, cacao powder is added to the crust.
Coconut oil: The crust needs fat in order not to dry it out and bind the dough together.
Pure maple syrup: This is used to sweeten the base of the crust, you could also use agave syrup.
Sea salt: A touch of salt helps to enhance the flavours of the tart crust while also helping to marry all the flavours together.
White chocolate: Dairy-free white chocolate can be found in most large supermarkets and health food stores these days. You can also order online if you’re not able to source it locally, iChoc white vanilla chocolate is delicious! You could also make homemade vegan white chocolate.
Coconut milk: Thick full-fat canned coconut milk is refrigerated overnight in order to separate the cream (the part you want for this recipe) from the water. This is what creates a creamy chocolate ganache, that sets perfectly.
Mint leaves: This recipe uses fresh mint leaves for flavour and colour. I prefer using real mint as opposed to mint extract as it creates a delicious realistic flavour and also gives the white chocolate ganache a wonderful minty green hue.
Dark chocolate: Make sure that the dark chocolate you use doesn’t contain any dairy (sometimes they sneak butterfat in there!). One of my favourite brands is Ombar dark chocolate.
Vanilla bean paste: As usual, I’ve included a touch of vanilla in this dessert. In this case, it adds a full rounded flavour to the dark chocolate ganache.
How to make this recipe
(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)
Step 1: Bake the crust
First preheat your oven to 180°C (350°F) so that it’s ready for baking once you’ve prepped the crust.
Next lightly grease the base and sides of a 9″ tart tin with some coconut oil, you can also grease the sides and use a circle cut-out of parchment paper to place on the bottom of the pan.
Mix all of your base ingredients together in your food processor to create a dough, then evenly press the mixture into the base and sides of the tart tin, using your hands or a flat bottomed glass to smooth out any imperfections.
Using a fork, prick several holes into the base and sides of the curst, this will help to prevent air getting trapped underneath the crust giving you a nice even finish once baked.
Bake the crust for 12 minutes then allow to cool completely. Do not remove the tart from it’s tin, this is not done until the very end!
Step 2: Prepare the mint layer
To make the mint ganache, place the white chocolate into a heat resistant bowl and melt over a double boiler.
A double boiler consists of a water bath made using a saucepan which is filled about quarter ways with water. The saucepan is placed on a low-medium heat so that the water is brought to a gentle simmer. The white chocolate is then added to a heat resistant bowl (which covers the entire circumference of the saucepan), and the steam that rises from the simmering water will gently melt the chocolate. It’s important not to apply direct heat to chocolate as it will burn, also, make sure you avoid water splashing into the bowl at all costs as this will cause the chocolate to seize.
To make the chocolate “minty”, add it to your blender along with the coconut milk and fresh mint leaves. Blend for a few minutes until the mixture is creamy before passing it through a sieve. Place in the fridge to set for at least 2 hours.
Step 3: Prepare the chocolate layer
For the dark chocolate ganache, we’re using a different method to the white chocolate layer as there is no blending required for this layer.
For the chocolate ganache, add the coconut milk to a saucepan and bring to a simmer – do not boil.
Chop the chocolate into small chunks and place it into a heat resistant bowl. Pour the heated coconut milk on top of the chocolate and stir well. Add in the vanilla and salt and mix until evenly combined.
Pour the chocolate ganache on top of the set mint layer in the tart tin and gently tap the tin on your work surface to knock out any air bubbles. Allow to cool for about 10 minutes before transferring the tart to the fridge to set for 4 hours (or overnight).
Step 5: Let’s decorate
Here comes the fun part! You can decorate this tart any way you like, but here are the steps which I took to get the result pictured below.
- Melted vegan white chocolate: Melt some white chocolate over a double boiler then transfer it into a small piping bag. Cut the very end tip off of the bag and go around the outer edges of the tart in a swirling motion.
- Melted dark chocolate: Repeat the same step as above but with dark chocolate this time to give some contrast between the light and dark.
- Grated dark chocolate: This helps to add another layer of texture to the garnish.
- Fresh mint leaves: Pick the freshest, prettiest mint leaves you can fins and add them to the top of the tart. I like to alternate between large leaves, small bunches of leaves and placing leaves face down. This creates interest and adds detail to your design!
This tart can be made ahead of your dinner party or special occasion up to three days in advance. It stores really well in the fridge, just make sure that it is sealed in an airtight container. If making in advance, I also recommend leaving out the fresh mint garnish until the very last minute – the last thing you want is a gorgeous vegan chocolate tart with wilted mint leaves on top!
This tart can be stored in the freezer in an airtight container. I wouldn’t recommend keeping it in there for any more than a month. Although it will still be completely safe to eat after a couple of months, I find that the quality of desserts tends to reduce after the first month or so. You can also cut it into individual portions and wrap before freezing, then when you fancy a slice just take it out to defrost about an hour before eating.
More vegan tart recipes
- Dark chocolate pistachio tart
- Cranberry pomegranate tart
- Raspberry chocolate ganache tart
- Nutty chocolate ganache tart
- No-bake snickers tart
- Vegan dark chocolate earl grey tart with blackberry coulis
- Vegan chocolate hazelnut mousse tart
- Chocolate tart (nut-free)
- Gingerbread chocolate tart
- Peanut butter chocolate tart
More mint chocolate recipes
Vegan Mint Chocolate Tart
- 2 cups almond flour
- ⅓ cup cacao powder
- 3 tbsp coconut oil solid
- 3 tbsp maple syrup
- ¼ tsp Himalayan pink salt or sea salt
MINT GANACHE LAYER
- 5.3 oz vegan-friendly white chocolate
- 1 400ml can chilled coconut milk *see notes
- 20 fresh mint leaves
CHOCOLATE GANACHE LAYER
- 3.5 oz vegan-friendly dark chocolate
- 1 400ml can chilled coconut milk *see notes
- ½ tsp vanilla bean paste
- Pinch sea salt
- 1.75 oz vegan-friendly white chocolate melted
- 1.75 oz vegan-friendly dark chocolate melted
- Fresh mint leaves
- Preheat your oven to 175°C (350°F).
- Lightly grease the base and sides of a 9.5" tart tin with some coconut oil.
- In your food processor, combine the almond flour, cacao powder, coconut oil, maple syrup and salt until the ingredients stick together to form a dough.
- Evenly press the dough into the base and sides of the tart tin and use a fork to prick several holes into the base.
- Bake the crust for 10-12 minutes then allow to cool (do not remove the tart from the tin).
- To make the mint ganache, place the white chocolate into a heat resistant bowl and melt over a double boiler.
- Add the melted white chocolate, chilled coconut milk and fresh mint leaves to your blender and blitz until smooth.
- Pass the blended mixture through a sieve and pour into the tart shell. Place in the fridge to set for at least 2 hours.
- To make the chocolate ganache layer, add the coconut milk to a saucepan and bring to a simmer.
- Chop the chocolate and add it to a heat resistant bowl. Pour the hot coconut milk on top of the chocolate and stir. Add in the vanilla and salt and stir well until evenly combined.
- Pour the chocolate ganache on top of the set mint layer in the tart tin and gently tap the tin on your work surface to knock out any air bubbles. Allow to cool for about 10 minutes before transferring the tart to the fridge to set for 4 hours (or overnight).
- Once set, remove the tart from the tart tin and garnish with melted dark and white chocolate, fresh mint leaves and grated chocolate.
- Store in an airtight container in the fridge.