Mint Chocolate Tarts


If you follow my Instagram, you know that I have a special place in my heart for Hail Merry Snacks.  I finally figured out a way to make some of these babies at home if I want batches rather than single servings… though I still buy Hail Merry most of the time because they’re a great company with wonderful owners and I’ve only been able to imitate their chocolate and chocolate mint flavors so far.  Anyway, give these a shot sometime for a very easy raw, vegan, healthy-fat-filled dessert that is truly guilt-free!

Mint Chocolate Tarts

Prep time: 5 minutes   Cool time: 20 minutes   Total time: 25+ minutes

Yield: 4 large tarts


Crust Ingredients

1 cup almond meal

1/4 cup raw cacao powder

1/4 cup maple syrup

1/4 cup coconut oil

1/2 tsp sea salt

Ganache Ingredients

1/4 cup coconut oil

1/2 cup maple syrup

1/4 cup raw cacao powder

Peppermint extract, to taste (omit if you just want chocolate tarts)



1.  Mix all crust ingredients together in a bowl.  The final product will seem a bit too liquid, but I promise the coconut oil will firm it up in a minute.

2.  Divide crust mixture among 4 tart molds (or cupcake tins).  Press it along the sides so that a bowl shape is formed.  Place in the freezer while you make the ganache.

3.  Mix all ganache ingredients together in another bowl.  These will be even more liquid than the crust mix.  Once everything is thoroughly integrated, remove the crust tins from the freezer and pour the ganache into them.  It’s okay if the crust isn’t completely hardened when you add the ganache to it.

4.  Place tins back into the freezer and allow to sit for 20 minutes.  If you’re not serving fairly soon, the refrigerator will have the same effect without turning them icy.  Once they are fully set, enjoy!




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