Chocolate Mint Tarts

The healthiest and chocolatiest way to indulge on vegan pastry. A hearty oatmeal crust is filled with creamy, chocolate mint ganache for a delicious, decadent and easy to make dessert. This recipe comes to us from our friend Mei Chee. 

Ingredients 

Crust

• 1 cup gluten free rolled oats
• 1/4 cup hazelnut meal or almond meal
• 3 tbsp maple syrup
• 3 tbsp coconut oil

Filling

• 80 g of Dark Crisp Mint chocolate
• 80 g of Deep Dark Super Blackout chocolate
• 200 ml coconut cream

Directions

1. Preheat the oven to 350°F. 
2. Put oats and hazelnut meal into a food processor. Pulse until coarsely ground. Add coconut oil and maple syrup. Pulse until mixture looks like wet sand. 
3. Firmly press mixture into bottom and up the sides of three prepared tart tins. 
4. Bake until crust is golden brown and smells toasty, about 20 minutes. Transfer to a wire rack and let them cool. 
5. To make the filling, put the cream in a small saucepan and gently heat until just below boiling. Remove the pan from the heat and stir in the chopped chocolate until smooth. 
6. Pour chocolate mixture into cooled tarts and refrigerate until set (at least two hours).