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 mint chocolate filling ,this dessert is perfect for any holiday gathering. In addition, it's paleo, vegan, low carb 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 this healthy mint tart!
Why You'll Love this Mint Chocolate Tart
- 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
Ingredients
The full recipe for this vegan mint chocolate tart can be found in the recipe card below, but here's a list of the ingredients you'll need:
Crust
- blanched almond flour - to keep this recipe gluten free and paleo.
- coconut flour - needed for texture purposes.
- coconut oil - adds moisture and flavor.
- maple syrup - for a bit of sweetness. You can swap the maple syrup for any other liquid sweetener.
- vanilla extract - for flavor.
- salt - enhances all of the flavors.
Filling
- coconut cream - just the thick white cream from a can of full fat coconut milk/cream.
- almond butter - preferably made with dry roasted almonds, nothing else.
- dark chocolate chips - since this is a mint chocolate tart
- peppermint flavoring - adds a sweet minty flavor
Toppings (optional)
- shredded coconut
- bee pollen
- mint leaves
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.
- Add decorations to your liking (or decorate after the filling has chilled for a fresher look).
Chill the Tart
- Place the tart in the fridge overnight (or for at least 4 hours) to set.
Slice and Serve
- Once the filling has set, slice the tart to desired size and serve!
Storage
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.
FAQ
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.
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.
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.
Absolutely! Just note, you may need to play around with the quantity. Peppermint flavoring is fairly mild and typically requires more to flavor a dessert than peppermint extract/oil.
This peppermint tart can be made keto. Simply, use a sugar free sweetener in place of the maple syrup and keto chocolate chips.
More Mint Chocolate Dessert Recipes
Mint Chocolate Tart (Paleo, Vegan, No Bake)
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 6" round tart 1x
Description
This mint chocolate tart has an almond flour shortbread crust that's topped with a rich, creamy mint chocolate filling. This holiday dessert is paleo, vegan and easily made keto.
Ingredients
Crust
- 1 ¼ cups blanched almond flour (117g)
- 2 Tbsp coconut flour (14g)
- ¼ tsp salt
- 3 Tbsp coconut oil
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
Filling
- 1 cup coconut cream*
- ½ cup unsweetened almond butter
- ⅔ cup dark chocolate chips (about 40z)
- ½ Tbsp peppermint flavoring**
Toppings (optional)
- shredded coconut
- bee pollen
- fresh mint leaves
Instructions
- 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 the chocolate chips are fully melted. Remove the saucepan from the heat and mix in the almond butter and peppermint flavoring. Pour the filling over crust.
- Toppings: you can add the toppings before or after the filling has set. I did mine before, but doing it just before serving will provide a "fresher" look.
- Chill: place the tart in the fridge overnight to set, or for at least 4 hours.
- Cut and Serve: once the filling has set, cut the tart to desired size and serve! This mint chocolate tart is very rich, so small slices are the perfect serving size.
Notes
*Use just the thick white cream from a can of full fat coconut cream/milk. I like Whole Foods organic coconut cream. One 13.5 oz can should produce approximately 1 cup. If you're using a canned full fat coconut milk, you may need 2 cans instead of one. Also, if the cream has not separated from the milk, then place the can in the fridge overnight.
**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.
Katie
My family and I LOVE this mint chocolate tart recipe! We hope you do too!
Lola
Would tigernut flour work instead of almond flour? I'd love to try this recipe, i've tried lots of your bar recipes with tigernut replacements and they usually turn out amazing!
Katie
Yes, tigernut flour should work for this one too!
Kaylie
Can you use gluten free flour in place of the coconut flour?
Katie
That should work, or even more almond flour.
M
Would peanut butter work?
Katie
Yes, but I don't know how the peanut butter would taste with peppermint.
Les
You don’t bake the crust? Seems like it would be powdery or raw flour tasting
Katie
It has a nutty shortbread-like flavor and I think it's great raw. But I suppose you could bake it if you wanted to.