These Raw Chocolate Tarts with Mint can be easily prepared ahead of time for company or for a decadent afternoon whole-food snack!
Do you love individual desserts as much as I do? There is something wonderful about having a dessert served in which there is no sharing, no dividing, no divvying up. No comparing and contrasting if the angle of that slice was just slightly more or less than that of the previous. This may be more of the child in me coming out (always thinking I got too small of a slice), but it’s also the very practical adult part of me as well (that comes off a bit boring, huh?). Individual desserts make for easy serving and a fun personalized presentation which can make anyone feel special. Especially if that special person is you at 3PM on a weekday taking one of these beauties out of the freezer for a snack!
And even with my adoration of all desserts personally served up for one with a bow and edible flowers, I honestly do not swoon over desserts in general as crazy as that may sound. When we host parties, my husband knows that his job is to get the adult beverages and ask me if I’ve planned anything for dessert. He forgot one time. It was Thanksgiving. Thankfully, we’d been married long enough that I didn’t lose major points with my dear mother-in-law, but I’m sure I lost some. (I’m fine taking the blame on that one, I protect meal-planning responsibilities like a mama bear for most meals.)
I love these tarts because when we’re hosting, these raw beauties are easy peasy. If I can just have the foresight to remember to make dessert, I can make these ahead of time (even a DAY ahead of time) and they’ll be ready to go. They do have to come out of the freezer about 20 before enjoying them!
I hope you enjoy!
Special Diet Modifications:
- GAPS and SCD – If extracts or oils are not allowed (I’m not entirely positive on this one), substitute with more fresh mint leaves.
- Vegan – Substitute maple syrup for honey.
Raw Chocolate Mint Tarts
These Raw Chocolate Tarts with Mint can be easily prepared a day ahead of time for company and keep in the freezer to enjoy at a later date. NOTE - this recipe makes extra pudding filling. Enjoy the pudding within a day or so if kept in the fridge or freeze it to keep for longer.
- 10 medjool dates pits removed and roughly chopped
- 1/2 cup walnuts
- 1/2 cup pecans
- 1/4 cup unsweetened shredded coconut
- 1/4 tsp himalayan or sea salt
- FILLING - makes extra
- 2 avocados
- 1/4 cup coconut oil melted
- 1/4 cup cacao powder
- 1 tbs packed mint leaves
- 1/4 cup honey substitute maple syrup for vegan
- 1/8 tsp (10-12 drops) peppermint oil * see notes
- 1 tsp vanilla extract
- 3/4 tsp himalayan or sea salt
If the dates are dried out or hard, place them in a bowl of warm water for 20 minutes and then drain.
Place all the crust ingredients in a food processor fitted with a large "s" shaped blade. Process until the dates and nuts are broken up and the mixture starts to stick together as if forming a batter.
Place large pieces of serain wrap over 8 regular muffin tin cups. (This will make the tarts easy to remove once they are set.)
Divide the crust mixture evenly among the 8 cups and, using your fingers, gently create the crust of the tarts by pressing down and out. There should be a nice space in the middle of each cup to put the chocolate filling when finished.
Rinse out the food processor and then add in the remaining ingredients for the filling.
Process until smooth and creamy. Taste for sweetness and add more honey or maple syrup if desired.
Fill the tarts with the filling using a spoon and place in the freezer for 30 minutes. After 30 minutes, gently lift up on the plastic wrap to remove each tart. Place the tarts in a glass container or freezer bag and store until enjoying.
Tarts should be left out at room temperature for about 20 before serving. They should be enjoyed slightly chilled, as they hold together better.
* Using peppermint oil or extract can be tricky in a recipe. A little goes a long way and it can easily over power a food. Please add less than the recipe calls for and slowly work upwards, testing as you go, so the tarts come out to your liking.
I used peppermint oil when developing this recipe. Oil is more concentrated than extract. If you only have extract, the general conversion rule is 1 part oil to 4 parts extract, which would mean for about 1/2 teaspoon of peppermint extract for this recipe. However, I have not tested it with the extract, so please add a little at a time and taste to see how you like it! If you have neither oil or extract, adding extra mint leaves can be added, start with a tablespoon and work upwards from there.