Peppermint is a classic holiday flavor. And what better way to enjoy it than in a healthy dessert like this paleo mint chocolate tart? With an almond flour shortbread crust and creamy dark chocolate filling ,this dessert is perfect for any holiday gathering. It is Paleo, Vegan, gluten free and doesn't require any baking.
It's nearly Christmas and all I've got on my mind is dessert! A chocolate, minty flavored dessert to be exact. Because, let's face it, my favorite part of the holidays is baking. Or, no-bake in this case.
This paleo mint chocolate tart is sure to please your taste buds with its lightly sweetened shortbread crust and creamy dark chocolate filling. It's the absolute best dark chocolate holiday dessert! And even better? It's lower in sugar than your average dessert recipe, meaning you can eat it and feel satisfied without that sugar crash later on.
Plus, there's no baking involved. So you can reserve your oven for turkey, ham, stuffing or a batch of cookies. There's no excuse not to make it!
- paleo & vegan friendly: no grains, gluten, dairy, eggs, vegetable oils or refined sugar
- easily made keto: swap the maple syrup and dark chocolate chips for keto-friendly alternatives
- no-bake: yep, no oven involved in the making of this vegan mint tart
- low in sugar: this peppermint tart is lightly sweetened, great for a low sugar chocolate dessert
- easy to make: only a few simple steps involved
I've shared this recipe, and similar ones, with my family many times. Even those who don't follow a specific diet have LOVED this tart. My kids enjoy it too!
Ingredients in a Paleo Tart
Since this recipe is paleo and vegan friendly, it is grain free, gluten free, dairy free and egg free. All you need are the following:
- flaked coconut
- miniature dark chocolate chips
- naturally colored sprinkles
How to Make a Mint Chocolate Tart
One of the best things about this chocolate tart is that it's easy to make! Unlike a peppermint pie or mint cake, this tart doesn't require any baking. Here's how to make it:
First, line a 6" round springform pan with parchment paper (or foil).
Make the Crust
Next, make the crust by combining the almond flour, coconut flour and salt in a medium-sized mixing bowl. Add in the coconut oil, maple syrup and vanilla. Mix with a spatula to combine.
Using your hands, firmly press the crust into the lined springform pan.
Make the Filling
Next, make the filling by melting the chocolate chips and coconut cream in a small saucepan, over low heat. Stir frequently until chocolate chips are fully melted.
Remove the saucepan from the stovetop and mix in the almond butter and peppermint flavoring. Pour the filling over the crust.
Chill the Tart
Place the tart in the fridge overnight (or for at least 4 hours) to set. Decorate the mint tart just before serving.
The best way to store this mint tart is in the fridge, but it can also be kept in the freezer. I recommend cutting the tart prior to storing it in the freezer.
Frequently Asked Questions:
Below are some frequently asked questions regarding ingredient substitutions and alterations.
Can I use something other than a 6" springform pan?
Yes, any type of pan will work. A springform pan is my preference because it's easy to remove the tart. A larger size (say 9" round) will work as well, just note that the layers will not be as thick. You can always double the recipe for a larger sized pan.
How can this tart be made nut free?
This tart can easily be made nut free! For the crust, substitute almond flour with tigernut flour. For the filling, use a seed butter instead of almond butter. Sunflower seed butter is a great alternative. These substitutions will slightly change the taste, but still result in a great paleo dessert.
Is there a way to make this recipe coconut free?
I don't recommend any substitutions for the coconut products in this recipe. Coconut is such a unique ingredient and is a large part of both the crust and the filling.
Can peppermint extract be used instead of peppermint flavoring?
Absolutely! Just note, peppermint flavoring is quite mild in flavor compared to peppermint extract/oil. You'll need to play around with the quantities. 2 teaspoons of peppermint extract will be far too much.
Can this recipe be made Keto?
More Mint Chocolate Dessert RecipesPrint
This mint chocolate tart has an almond flour shortbread crust that's topped with a rich, creamy dark chocolate filling. This holiday dessert is paleo, vegan and easily made keto.
- 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
- Line a 6" round springform pan with parchment (or foil). Set aside.
- For the Crust: combine the almond flour, coconut flour and salt in a medium-sized mixing bowl. Mix in the coconut oil, maple syrup and vanilla. Firmly press the crust into the springform pan.
- For the Filling: melt the chocolate chips and coconut cream in a small saucepan, over low heat. Stir frequently until chocolate chips are fully melted. Remove saucepan from heat and mix in the almond butter and peppermint flavoring. Pour the filling over crust.
- Place the tart in the fridge overnight to set, or for at least 4 hours.
- Decorate with toppings just prior to serving.
- Best stored in the fridge or slice and store in freezer.
*Use just the cream from a can of full fat coconut cream/milk. I like Whole Foods organic coconut cream. One 13.5 oz can will produce approximately 1 cup.
**You will need to adjust the quantity of peppermint if you're using an extract/oil instead of the peppermint flavoring. Extract is much stronger, so start with just a drop or two. For an even more minty flavor, use mint chocolate instead of plain.
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