Servings: 8 slices
Ingredients
For the crust:
- 1 cup pecans finely ground
- ½ cup shredded coconut
- 1 cup cacao powder
- 3 tbsp maple syrup
- 4 tbsp coconut oil melted
- ⅛ tsp salt
- 1 tsp vanilla bean powder
For the tart:
- 2 cans coconut cream 14-oz cans, organic (BPA-free, gum-free)
- 1 cup unsweetened cocoa powder
- maple syrup and/or stevia to taste
- ⅛ tsp salt
- 1 tbsp vanilla bean powder
- 1¼ tsp peppermint spirits
Instructions
For the crust:
- Mix ingredients together in a bowl until a sticky dough forms.
- Prepare a 10-inch tart pan with coconut oil.
- Press tart dough evenly into bottom and sides of tart pan to form crust.
- Refrigerate until ready to add chocolate mint cream to tart crust!
For the tart:
- Refrigerate cans of coconut cream for at least one hour.
- Open cans and scoop out the thick, solidified coconut cream (save the clear liquid at the bottom of the cans for later use in your favorite smoothie recipe).
- Place coconut cream and all other ingredients in the bowl of standing mixer with the whisk attachment. Whip until a smooth and fluffy chocolate mint coconut cream forms. Or, alternatively, you can place all of the ingredients in a large bowl and whip by hand until a smooth and fluffy chocolate mint coconut cream forms.
- Adjust sweetener(s) to taste.
- Take the tart crust out of the refrigerator, pour the chocolate mint coconut cream into the tart crust, and use a butter knife to smooth the top of the chocolate mint coconut cream.
- Place the entire tart into the refrigerator for about two hours, or until chocolate mint coconut cream and tart crust become firm.
- Remove tart from refrigerator and let sit for about 5 minutes.
- Cut into slices, serve and enjoy!
Tried this recipe?Let us know how it was!