2.24.17

If these chocolate tart photos have you drooling, we’ve got great news: you can be moving a slice from fork to face in just a couple of hours. Integrative nutritionist, Jennie Miremadi, shared this insanely delicious recipe with us, so you know it’s impeccably clean. No processed sugar; no heavy cream – just pecans, coconut, cacao and mint for a clean superfood dessert we’re ready to whip up fast. Plan a girl’s night in ASAP, or keep it in the fridge as personal post-workday treat…

It’s that time of year again when grocery stores are filled top to bottom with sugary cookies, candies and chocolates – and it doesn’t stop after Valentine’s Day has come and gone. If you’re looking for a treat that won’t leave you feeling unwell, look no further! This easy vegan no-bake chocolate tart is not only dairy-, gluten- and refined sugar-free, but its also delicious! With rich and decadent creamy chocolate peppermint flavors, this one will definitely be a crowd pleaser!

No-Bake Chocolate Cream Tart
Vegan, Refined Sugar + Dairy-Free | Makes one 10-inch tart

Ingredients:

For the crust:
1 cup of pecans, finely ground
1/2 cup finely shredded coconut
1 cup cacao
3 Tbsp maple syrup
4 Tbsp coconut oil, melted
1/8 tsp salt
1 tsp vanilla

For the tart:
2- 14-oz cans organic, coconut cream (BPA-free, gum-free)
1 cup unsweetened cocoa powder
maple syrup and/or stevia to taste
1/8 tsp salt
1 Tbsp vanilla
1 1/4 tsp peppermint spirits

Directions:

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!


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  1. put half the cacao recommended and the tart came out very dark and too chocolaty, given the chocolate base! definitely what i expected or what the photo shows! theres no contrast between the bases and the tart, wouldnt recommend using even half of the cacao for the tart!

    hanna | 04.01.2017 | Reply


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