Vegan Mint Chocolate Tart

  • Author: Erin Morrissey
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 10 slices 1x


This Vegan Chocolate Mint Tart is a delicious, rich chocolate dessert made with a gluten free graham cracker crust!




  • 2 cups graham cracker crumbs – about 10oz (I used Nairn’s)
  • 1/8 tsp salt
  • 2 tbsp maple syrup
  • 1/3 cup melted coconut oil


  • 1 cup canned coconut milk, chilled in fridge overnight(Hard part that settled at the top and some of the liquid to measure out one cup)
  • 1/2 cup coconut oil
  • 1/2 cup dairy-free chocolate chips (or regular if not dairy free)
  • 1/2 cup cocoa powder
  • 1/3 cup maple syrup
  • 3/4 tsp peppermint extract


  1. Preheat oven to 350F and grease pie dish.
  2. In a food processor, blend graham crackers to make crumbs.
  3. Once two cups have been measured out, add in salt, maple syrup and coconut oil and blend until well combined.
  4. Press into greased pie dish and then bake for 10-12 minutes.
  5. Take out and let cool.
  6. While pie crust is cooling, add coconut milk and coconut oil to a saucepan.
  7. Turn heat on medium until starts to gently bubble.
  8. Add the milk mixture over top of the chocolate chips in a bowl and let sit for one minute.
  9. The chips will melt at this point, stir to combine.
  10. Once completely melted, add in cocoa powder, maple syrup and peppermint extract.
  11. Pour into cooled crust and chill in fridge minimum four hours before eating.
  12. Store in fridge up to one week!

Can garnish with coconut whipped cream and chocolate shavings

  • Category: gluten-free, dessert, dairy-free

Keywords: healthy dessert, chocolate tart, gluten free, dairy free, vegan dessert, healthy holiday baking