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Mint and Chocolate Tart
Minako Umehara
Australia
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Instagram: @365cleaneats
INGREDIENTS
Crust
3.2 oz rolled oats 3.2 oz raw almonds 6 tbsp coconut sugar 1⁄4 tsp pink salt
4 tbsp melted coconut oil
Chocolate Layer
3.5 oz raw cashews (soaked 4-6 hours and rinsed)
1⁄2 cup coconut cream or full-fat coconut milk
3 tbsp melted raw cacao butter 3-4 tbsp maple syrup 2 tbsp + 2 tsp raw cacao powder 1⁄8 tsp pink salt
Mint Layer
3.5 oz raw cashews (soaked 4-6 hours and rinsed)
1⁄2 cup coconut cream or full-fat coconut milk
3 tbsp melted raw cacao butter 3-4 tbsp maple syrup 5 drops mint extract 3⁄8 tsp blue spirulina
Pinch of pink salt
Notes: The flavor of the mint extract as well as the color of the blue spirulina vary. Please adjust each amount according to preference. You can substitute maple syrup & coconut cream with raw agave & raw nut milk for raw filling version.
METHOD
Preheat oven to 340°F. Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour.
Add melted coconut oil into the food processor and process until it becomes like wet sand.
Press the mixture against the sides and the bottom of the tart tin. Bake it for about 18-20 min or until baked through. After
it has cooled down, put it in the freezer for 30 minutes to an hour.
Put every ingredient for the chocolate layer in a high-speed blender and blend well. Layer it over the crust and freeze it until set.
Repeat the same process for the mint layer. Freeze it overnight.
Take out the cake from the tin and garnish with fresh or frozen fruits.
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This mint and chocolate tart looks absolutely divine! I remember trying something similar at monkey mart, and it immediately became a favorite. Can't wait to recreate this deliciousness at home!
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