Mint Chocolate Tart (Paleo, Vegan, No-Bake)

Peppermint is a classic holiday flavor.  And what better way to enjoy it than in a healthy dessert like this 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 baking in this case.

This Paleo Mint Chocolate Tart is sure to please your taste buds and your tummy.  It has a lightly sweetened shortbread crust, creamy dark chocolate filling and is topped with naturally colored, crushed candy canes.  Absolutely the best dark chocolate holiday dessert! 

Plus, there’s no baking involved.  So you can reserve your oven for turkey, ham, stuffing or a batch of cookies.

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:

Crust

• blanched almond flour
• coconut flour
• coconut oil
• maple syrup
• vanilla extract
• salt

Filling

• coconut cream
• almond butter
• chocolate chips
• peppermint flavoring

Topping (optional)

• crushed candy canes

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.  

First, make the crust by combining all crust ingredients in a medium-sized mixing bowl.  Then, line a 6″ round springform pan with parchment (or foil) and firmly press crust into the pan.  Set aside.

Next, make the filling.  To do this, 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 the crust.

Place the tart in the fridge overnight (to set) and decorate 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?

This peppermint tart can be made keto.  Simply, use a sugar free sweetener in place of the maple syrup and keto chocolate chips.

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