Chocolate Mint Tarts

Indulge guilt-free in a decadent treat with our Chocolate Mint Tarts recipe. Crafted with a hearty oatmeal crust and filled with a luscious chocolate mint ganache, this vegan pastry promises a delightful blend of flavors and textures. Easy to make and irresistibly delicious, these tarts are the perfect balance of indulgence and healthiness. Join us on a culinary journey inspired by our friend Mei Chee, and discover the ultimate dessert to satisfy your sweet cravings.


Chocolate Mint Tarts




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


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


    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).

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