Paleo Chocolate Mint Tart
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Last Updated on April 30, 2025
First, I’m expecting a whole lot of love letters after people make this recipe.
No joke.
I have had a sweet fixation on the Hail Merry Mint Chocolate Tarts and wanted to see if I could whip up something similar and mama, I got it.
These are vegan and no bake to make them even more tempting.
Ingredients
Crust
- 1 cup Superfine Blanched Almond Flour
- 2 tablespoons B grade maple syrup
- 1/3 cup of cocoa powder
- 2 tablespoons ofcoconut oil
Filling
- 1 small ripe avocado
- 1/4 cup melted coconut oil
- 1/3 cup cocoa powder
- 1 teaspoon peppermint oil
- 1/4 cup B grade maple syrup
Instructions
- In a small bowl, add the crust ingredients and mix with a spoon until you have a crumb like mixture. Press this into three tart pans and set aside.
- In your food processor, add the filling ingredients and process until smooth and completley combined.
- Scoop the filling into the tart shells and place in fridge to set for 2 hours.
- Devour!
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I love this recipe. Would the measurements be good for one 12 inch pie pan? I don’t have small tart pans.
I think it would do an 8″ pie tin not 12 hun 🙂
Just had to add to this AMAZING recipe for the “Chocolate Almond Tart” version!
Leave out the avocado and peppermint oil, then x1.5 the filling recipe measurements. Layer the crust, then a dollop of almond butter, then the filling in a standard cupcake tin. Stick in fridge until hard, then pop out and store in the freezer.
Thank you so much for this perfect base recipe! It’s just like the real thing, which has cut my tarts budget in half 😉
Yum!! Love it!
I’m afraid to take them out of the tins! How did you take them out?
I ate them out of the tin hun.