Vegan Chocolate Mint Tart
Ingredients
For the crust
- 40 g fine oat flakes (use GF oats if needed)
- 35 g raw walnuts
- 30 g desiccated coconut
- 75 g dates
- 1+1/2 tbsp cold coconut oil
- 1+1/2 tbsp cacao powder
- 1 tsp vanilla extract
- a pinch of salt
For the filling
- 200 ml coconut milk
- 100 g dark chocolate
- 150 g semi-sweet chocolate
- 1/2 tsp agar agar
- Mint extract
Preparation
For the crust
Place all crust ingredients in a food processor and pulse a few times. Then blend on medium speed until the ingredients combine.
Transfer the mixture into a 20 cm removable bottom tart tin. Press it to the edges and bottom of the tin.
Place the crust in the fridge to cool.
For the filling
In a medium pot, add coconut milk and agar agar. Whisk a little bit, then place the pot on medium heat and bring it to a boil.
Once the milk starts to boil, turn the heat to low and let it simmer for 5 minutes.
Turn off the heat, add the chopped chocolate and mint extract. Let everything sit for a couple of minutes, then mix until the chocolate melts and the filling is smooth.
To assemble the tart
Take the crust out of the fridge and pour the slightly cooled chocolate filling over it.
Place the tart back in the fridge to cool for at least 4 hours or overnight to set.
