Vegan Mint Chocolate Tart

This vegan mint chocolate tart recipe is a delicious, rich chocolate dessert made with a gluten-free graham cracker crust! It is super easy to make, dairy-free, gluten-free, vegan, and tastes so decadent - you won't even believe that it is healthy!

Course dairy-free, Dessert, gluten-free

Cuisine American

Keyword Vegan Mint Chocolate Tart

Prep Time 20

Cook Time 4

Total Time 4 20

Servings slices

Calories 379kcal

Author Erin Antoniak

Ingredients

Crust

2 cups graham cracker crumbs - about 10oz
⅛ teaspoon salt
2 tablespoon maple syrup
⅓ cup melted coconut oil

Filling

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)
½ cup coconut oil
½ cup dairy-free chocolate chips or regular if not dairy free
½ cup cocoa powder
⅓ cup maple syrup
¾ teaspoon peppermint extract

Instructions

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

Nutrition